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 lb; beef tongues can weigh
up to 9 lb 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.
