Adapted from Second Helpings, Please
Boiling time: 2 hours or until tender
Roasting time: 45 minutes
Serves 4
Ingredients:
1 large beef tongue (the recipe didn’t specify weight and we used 2 big tongues, but forgot to check the weight – sorry)
Sauce:
1 cup tomato sauce
1 can (7 oz/ 200 ml) tomato soup (although I would leave this out as the sauce was very thin)
1 cup water
¼ cup vinegar
1-2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp kosher salt
1 tsp onion powder
½ tsp cinnamon
1 tsp dry mustard
1/8 tsp ground cloves
1/8 tsp ground allspice
finely chopped parsley for garnish (optional)
Directions:
1. Use a Dutch oven or other really big pot to boil the tongue in salted water. The water should cover the tongue by at least 2”. Bring the pot to a boil and then reduce to a strong simmer – water is moving rapidly but only bubbling around the edges of the pot. Cook the tongue for at least 2 hours. It should be very tender when poked. This could even take 3 hours, but you can do it the day before you plan on serving it. If you rush this step, the tongue will be tough, rather than the melt-in-your mouth experience it should be.
2. Peel the tongue while it’s still warm – it’s so much easier. It really will just peel off. Then thinly slice the tongue across rather than length-wise.
3. Preheat the oven to 350°F/180°C
4. Combine the sauce ingredients in a saucepan, bring to a boil and reduce heat to medium low. Let it simmer for 10 minutes or so.
5. Place the sliced tongue in roasting dish/pan, cover with the sauce and bake for 45 minutes.
It’s great served with mashed potatoes or sweet potatoes to sop up the delicious gravy.
Related links: Food and Drink recipes meat
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