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Braised Buffalo Tongue

  • Buffalo tongue
  • Salt, pepper
  • 1 onion pickled with cloves
  • Spinach leaves
  • Sauce piquant
  • Chopped onions
  • Chopped pickles
  • Tomato ketchup
  • Vinegar
Trim a buffalo tongue by removing the fat and cartilage part lying near the end. Soak tongue in cold water for 1 1/2 hours then put in saucepan with 1 gallon water; add salt, pepper, 1 onion pickled with cloves, and cook for approximately an hour. Remove the skin from the tongue. Slice tongue and serve on cooked spinach leaves with a sauce piquant composed of chopped onions, chopped pickles, tomato ketchup and a little vinegar.
Submitted by Cassyjean - Torrington, CT Jun 8, 2009 11 min 120 min 131 min

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