2024-11-07
Marinated Tongue (Jazyk Na Kyselo)

Marinated Tongue (Jazyk Na Kyselo)

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Marinated Tongue (Jazyk Na Kyselo)

Course Dinner, Lunch
Cuisine Czech, Czechoslovak
Keyword tongue
Author Sylvia Kral

Ingredients

  • 3-3 ½ pounds beef tongue
  • water to cover
  • 2 tablespoons iodized salt
  • 1 stalk celery cut in 1" pieces
  • 1 small onion diced
  • 1 small carrot cut in chunks
  • 2 bay leaves
  • 12 whole peppercorns
  • 6 whole cloves
  • ½ cup dry red wine
  • 4 cups tongue stock cooked down to 2 cups
  • 2 tablespoons lemon juice
  • 4 teaspoons sugar
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon iodized salt
  • dash pepper
  • 3 small onions sliced very thin

Instructions

  • Wash tongue, place in kettle with water to cover.
  • Add salt, celery, onion, carrot, bay leaves, peppercorns, and cloves.
  • Cover and cook at simmering for 1 hour per pound or till tender.
  • Plunge tongue into cold water and strain cooking liquid.
  • Skim off fat.
  • Return 4 cups of liquid to a kettle and boil down to 2 cups.
  • Cut off any remaining root on the tongue.
  • Slit skin on the bottom, peel off the skin and discard.
  • Slice about ½ inch thick to make at least 30 slices.
  • Combine the cooked down stock, wine, lemon juice, sugar, Worcestershire sauce, salt, and pepper.
  • Pour into flat casserole and add tongue and onion slices.
  • Taste — season more if desired.
  • Chill several hours or overnight.
  • If some fat escaped skimming, spoon marinade through a sieve after it chills and pour over tongue again.
  • The tongue will keep several days this way.
  • Makes at least 10 servings.

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