- 1 (2- to 2 1/2-pound) beef tongue
- 6 whole cloves
- 3 peppercorns
- 2 bay leaves
- 1 tablespoon vinegar
- 2 tablespoons salt
- Scrub tongue thoroughly with a stiff brush, and rinse well with cold water. Place tongue in a large Dutch oven. Add water to cover. Bring to a boil; reduce heat. Cover and simmer 1 hour.
- Add remaining ingredients; cover and simmer 2 1/2 hours or until tongue is tender. Remove tongue from broth, and plunge into cold water. Remove and discard skin from tongue. Chill tongue thoroughly. Cut into 1/4- inch-thick slices to serve.
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