Ingredients
- 2kg 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
- Rinse the Tongue: Rinse the pickled beef tongue under cold water to remove any excess brine.
- 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.
- 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.
- 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.
- Slice and Serve: Slice the tongue thinly. It’s delicious served warm or cold, and pairs well with mustard, horseradish, or even in sandwiches!
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