Yolly's Free Recipes
4 to 5 pounds beef tongue
Marinade
1 cup water
1 teaspoon whole peppercorns
1 bay leaf
3 tablespoons apple cider
vinegar or white cooking wine
3 tablespoons soy sauce
3 tablespoons sugar
2 teaspoons salt
3 tablespoons cooking oil
5 tablespoons minced garlic
1/2 cup minced onion
1/2 cup minced tomatoes
2 potatoes, quartered
2 cups carrots, cut into strips
salt and pepper to taste
1/3 cup stuffed olives
1/3 cup mushrooms, cut in half
Boil tongue in a large pot of water for 15 minutes. Drain. Peel off or scrape the
outer skin. Trim the root ends and wash thoroughly. Mix all marinade ingredients
and marinate the beef tongue for 40 minutes. In a large pot, heat oil and brown the
tongue. Remove tongue but leave oil. In remaining oil, saute garlic till brown,
then onion and tomatoes until soft. Put tongue back in the pot. Pour in marinade
and simmer for 2 1/2 hours or until the tongue is tender. Add water as needed and
prick tongue to let liquid penetrate. (A pressure cooker may be used to lessen
cooking time.) Remove tongue and slice. Return slices to pot, add potatoes and
carrots and simmer until vegetables are tender. Season with salt and pepper. Add
stuffed olives and mushrooms. Serve hot.
Serves 8 or more.