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                Beef Tongue

 

1 beef tongue
5 fresh green chili peppers
1 tablespoon olive oil
1 white onion, sliced thinly
 4 cloves garlic, minced
 salt to taste
 4 small tomatoes, halved and sliced
 To taste; picante or other sauce Sauces Mexican
2 (15 ounce) cans whole kernel corn, drained

Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds
Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

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                            Beef Tongue

8 slices cold boiled smoked beef tongue, sliced thick

1/2 cup Swiss cheese, grated

3/4 tablespoon mustard


Put the slices of tongue flat in a buttered roasting pan. Mix the cheese and mustard together. Put some of the mixture on each slice of tongue. Put in moderate oven and let cook until brown on top. This requires about 6 to 7 minutes

 

 Beef Tongue

1 pound lentils, picked, washed (soaked 6 hours)

1 beef tongue, fresh, not smoked

2 onions, peeled, whole

1 carrot, peeled, whole

2 1/2 quarts water

seasonings to taste



Put all ingredients together in a kettle. Cover. Let it cook slowly for about 2 hours. Then serve. The water will be almost entirely absorbed by the lentils.


 

Beef Tongue

1 beef tongue, fresh
1 cup brown sugar
1 cup stewed cranberries
1/4 cup butter or fat
1 tablespoon whole cloves
1/2 lemon

Scrub the tongue and simmer it until tender, in water to cover. Remove the skin and trim the root end. Take one cup of the liquor in which the tongue was cooked and add the brown sugar, stewed cranberries, butter or other fat, cloves and lemon, sliced. Simmer the tongue in this mixture for one-fourth hour. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley and serve. Tongue may be jellied and served cold.