Subj : Nat'l Sandwich Month - 3
To   : All
From : Dave Drum
Date : Wed Jul 31 2024 17:55:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tongue For Sandwiches
 Categories: Beef, Offal, Herbs
      Yield: 12 Servings
 
      3 lb (to 4 lb) calf/beef tongue
      2 md Yellow onions; peeled,
           - quartered
      2 cl Garlic; peeled, bruised
      1    California bay leaf
     12    Black peppercorns; cracked
      1 ts Dried thyme
      1 ts Dried basil
           Water to cover
      2 tb Table salt
 
  Choose a tongue of about 3-4 lbs; beef tongues can weigh
  up to 9 lbs but the larger ones can be difficult to cook.
  Tongues are readily available in most Latino markets. If
  one is not available, you should be able to order one from
  your butcher. Soak the tongue in cold water to remove any
  traces of blood, then drain and discard the water.
  
  Place the tongue in an 8 quart pot and cover with salted
  water. Peel and cut the onions into quarters and add to
  the pot. Bring the water to a boil, then reduce the heat
  to a slow simmer. Add the garlic and herbs Cover the pot
  and cook the tongue for 3 hours (if your tongue is not 3
  pounds, plan on cooking 50 to 60 minutes per pound.) When
  done, the tongue will be tender, easily pierced with a
  knife.
  
  To peel the skin from the tongue, should you wish to do
  that to serve squeamish people: Remove the tongue from the
  pot and allow it to cool just enough to handle. Slide a
  knife under the skin to loosen it; the skin should peel
  off easily while the tongue is warm, although it is more
  difficult if the tongue has fully cooled.
  
  Otherwise, remove the tongue from the water and let it
  drain and cool until it is cool enough to handle. The
  tongue is now ready to slice for sandwiches. I like to
  make 1/8" to 1/4" slices. It can be served warm or cold.
  
  Makes enough for 12 (or more) hearty sandwiches.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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