Beef Tongue
Scrub the tongue very well and put in a huge pot with cold water to just cover.
Add an onion, sliced or not, a carrot, grated, 8 allspice berries, 1 tsp. black peppercorns, 5 cloves, a bay leaf, 3-4 cloves of garlic, and some salt.
Simmer for about 3 hours, keeping the tongue just barely covered.
Remove from stock and let cool, just a bit! The skin of the tongue on the taste bud side will have pulled away a bit from the meat. Slit this with a sharp knife, don't hit the meat. Scissors work well. Then just peel off both sides. Cut the root end off and freeze for a soup. It has a lot of gnarly things in it, but makes a good little soup when picked apart.
Slice the tongue and put into an oven dish with a ladle-full of the stock.
Cover and keep warm in the oven. Strain the stock, pressing hard on the solids. Bring to a boil and reduce to 2-3 cups. Taste for seasoning and thicken with a cornstarch paste. Pour the liquid in the baking dish into the gravy and whisk it in. Pour over the meat.
Note: After the gravy is poured over the meat, I like to broil it for just a few minutes to brown the top. Even better!
Scrub the tongue very well and put in a huge pot with cold water to just cover.
Add an onion, sliced or not, a carrot, grated, 8 allspice berries, 1 tsp. black peppercorns, 5 cloves, a bay leaf, 3-4 cloves of garlic, and some salt.
Simmer for about 3 hours, keeping the tongue just barely covered.
Remove from stock and let cool, just a bit! The skin of the tongue on the taste bud side will have pulled away a bit from the meat. Slit this with a sharp knife, don't hit the meat. Scissors work well. Then just peel off both sides. Cut the root end off and freeze for a soup. It has a lot of gnarly things in it, but makes a good little soup when picked apart.
Slice the tongue and put into an oven dish with a ladle-full of the stock.
Cover and keep warm in the oven. Strain the stock, pressing hard on the solids. Bring to a boil and reduce to 2-3 cups. Taste for seasoning and thicken with a cornstarch paste. Pour the liquid in the baking dish into the gravy and whisk it in. Pour over the meat.
Note: After the gravy is poured over the meat, I like to broil it for just a few minutes to brown the top. Even better!
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