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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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