Rub tongue with salt to remove slime.
Soak in boiling water for 2 minutes.
Peel outer whitish skin.
Rinse in running water.
Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
Pressure cook for 10 minutes.
Then remove ox tongue.
Fry ox tongue in oil till reddish brown.
Add marinade and simmer for 15 minutes with tomato sauce.
Soak the ox tongue in cold water for 24
Rub tongue w/ salt& vinegar.
Rinse&
Boil tongue in salt water for 3 hours. Peel skin from the tongue.
Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
Add meat and boil for 10 minutes.
Cool and store in refridgerator for one week.
Slice tongue thinly to serve.
Wash one large beef tongue or several lamb tongues well.
Put tongue in large kettle.
Cover with water and 2 teaspoons of salt.
Cook until done, approximately 6 hours.
Remove from water.
Peel tongue and slice.
Combine all ingredients, except tongue.
Simmer for 20 minutes.
Pour over tongue; let stand until cool.
Refrigerate for 2 days.
Place tongue in large pot.
Add
Simmer the tongue in water to cover until
Rinse beef tongue and place in a large
One Tongue that doesn't slander.
Place the tongue, half of the chopped onion,
ours. You can slice the tongue lengthwise to make it fit
Combine the tongue, carrots, celery, onion, bay leaves,
Boil the tongue for 2- 2 1/2
Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
Cook on Low for 8 hours.
Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.
o a boil. Add beef tongue; cook until slightly softened, 15
tablespoon salt onto beef tongue; place on a plate. Let
Scrub tongue well.
Cover with boiling water and bring to a boil.
Skim, cover and simmer until tender, 3 to 4 hours.
Add 1/2 teaspoon salt per pound when partially cooked.
Remove skin when tender.
To 2 cups strained water in which tongue has been boiled, add the rest of the ingredients.
Blend together to form sauce.
Place tongue in roasting pan; pour over sauce.
Cover and bake 30 minutes at 350\u00b0, turning often.
Place ox tail, onions and water in a kettle; bring to boil.
Cover and simmer for 2 hours.
Add potatoes, carrots, tomatoes and salt.
Cover and simmer for 1 more hour.
Serve hot.
Scrape tongue and wash well. Scald in boiling water. Place tongue and other ingredients in cooker.
Boil on medium heat for about 1 1/2 hours.
Remove skin from tongue while hot. Slice and serve.