Beef Tongue Vegetables

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I had a college roommate who prepared beef tongue the way her russian mother and grandmother prepared it before her. I never actually got her recipe, but i found this one out of an old cookbook years ago. This is the traditional method of preparing tongue. Sliced leftover tongue makes excellent sandwiches. I toast the bread and slather on grainy mustard and a little horseradish.

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Steps

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Wash tongue thoroughly.

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Place in large pot and cover with filtered water about 2-3 inches.

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Add garlic , onion , bay leaves , salt , pepper corns , whole cloves , sugar , and celery.

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Cover pot and bring to a boil.

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Reduce heat and simmer 1 hour per pound or until tender.

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Remove tongue from the pot and cut the leathery skin off--kitchen scissors work well for this job.

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Cover and keep the meat hot.

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Add the vegetables you want to serve , except cabbage.

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Simmer until almost done.

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Add cabbage the last 15 minutes or cook separately.

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Serve with lots of butter for the vegetables and horseradish for the meat.

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Ingredients

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beef tongues, water, salt, onion, garlic cloves, celery, peppercorns, whole cloves, sugar, bay leaves, red potatoes, carrots, cabbage, fresh horseradish