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Smothered Tongue

  • 1 fresh tongue of beef
  • 1 1/2 pints tongue stock
  • 2 onions, very finely minced
  • 1 Tbsp butter
  • 1 square inch of ham, chopped
  • 2 carrots, sliced
  • 3 sprigs thyme, finely minced
  • 3 sprigs parsley, finely minced
  • 1 bay leaf
  • 2 cloves
  • Salt and pepper to season
Parboil tongue 10 minutes (be patient, you rascal). Skin and clean. Brown half of the onions in butter. Add tongue rolled like roast beef. Allow to smother, cooking slowly for 15 minutes (be patient, you rascal). Add the rest of the onions. Let brown and then add ham, carrots, bay leaf and thyme. Brown again and add stock. Season with the rest of the ingredients and let simmer 1 1/2 hours longer. Turn occasionally to allow it to cook through and through. Serve with its own sauce or piquante sauce.
Submitted by Tess M May 23, 2009 22 min 85 min 107 min


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