Pickled Tongue

Ingredients

• 1 pickled beef tongue
• 1 large onion, chopped
• 2-3 cloves garlic, peeled and crushed
• 1-2 bay leaves
• 1 tsp black peppercorns
• Water (enough to cover the tongue in the pot)
• Optional: carrots, celery, and herbs for added flavour

Method

1. Rinse the Tongue: Rinse the pickled beef tongue under cold water to remove any excess brine.
2. Boil the Tongue: Place the tongue in a large pot and cover with water. Add the chopped onion, garlic, bay leaves, and peppercorns. If you like, add carrots and celery for extra flavour.
3. Simmer: Bring the water to a boil, then reduce the heat to a simmer. Cover and let it cook for about 2.5 to 3 hours, or until the tongue is tender when pierced with a fork.
4. Peel the Tongue: Once cooked, remove the tongue from the pot and let it cool slightly. While it's still warm, peel off the outer layer of skin. It should come off easily; if not, cook it a little longer.
5. Slice and Serve: Slice the tongue thinly. It’s delicious served warm or cold, and pairs well with mustard, horseradish, or even in sandwiches!