- 1 (3- to 5-lb.) beef tongue, fresh, pickled, or smoked
- 1 large onion, sliced
- 2 bay leaves
- 3 cloves garlic crushed
- 1 Tbs. vinegar (optional)
Cover the tongue with cold water, bring to a boil, and drain. Cover the tongue with fresh water and add the remaining ingredients. Bring to a boil, cover, reduce the heat to low, and simmer until fork tender (about 50 minutes per lb.; 2 to 3½ hours). (When tender, the tip of the tongue will feel tender when pressed and tiny bones in the root will come out easily. A calf's tongue takes about 1¼ hours to cook.) Before the tongue cools, peel off the skin (taste buds). Strain the cooking liquid and let the tongue cool in the broth. Store in the broth until ready to use. Cut into ¼-inch thick slices. (Thinner slices tend to fall apart when reheating.) If desired, serve with mustard.