Marinated Tongue (Jazyk Na Kyselo)
- 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)
- 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.
Printer-friendly copies:
