MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boiled Beef Tongue
Categories: Beef, Offal, Chilies
Yield: 12 Servings

3 lb Fresh beef tongue
1 sm Red hot chile
1/4 c Salt
Pepper
1/4 ts Dried oregano
1/4 ts Marjoram
1/4 ts Summer Savory
2 cl Garlic; peeled, bruised
Water to cover
1 c Water
1/2 c Vinegar
4 tb Sugar

Wash fresh tongue and place in 6 quart pot, cover completely with
water. Add salt, pepper, garlic and spices. Add more water as it
evaporates, keeping the tongue covered until done. The tongue will be
done when it can be pierced easily with a fork.

If you want to use it right away, take off the skin and set tongue
aside to cool. Do not take the skin off until ready for use.

After peeling the skin, place tongue in a saucepan with the one cup of
water, vinegar and sugar. Cook until liquid has evaporated.

NOTE: If salted tongues are used, omit salt when boiling.

From: http://www.cooks.com

MM Format by Dave Drum - 25 September 2009

Uncle Dirty Dave's Archives

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... LA invented the Korean BBQ taco; there is no sanctity in food there.
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