| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 | Fully cooked beef tongue; about 2-1/2 pounds | |
| 2 | Bay leaves | |
| 4 | Sprigs fresh thyme -or- | |
| 1 | ts | Dried thyme |
| 2 | Whole cloves | |
| 1 | Clove garlic; peeled | |
| 1 1/2 | c | Coarsely chopped onions |
| 1 | tb | Butter |
| 1 | ts | Finely chopped garlic |
| 1 1/2 | c | Canned crushed tomatoes |
| 4 | tb | Grated fresh or prepared horseradish |
| Salt and freshly ground pepper to taste |
INSTRUCTIONS
Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm. Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes. Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with tongue sliced. Serves 4-6. FROM A NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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