Beef Tongue

Ingredients

Beef tongue 1

Celery 2 sticks cut into 6 even pieces

Carrots 2 cut into 5 even pieces

Onion 1 “piquer” with 4 cloves

Peppercorns 12

Thyme 1 branch, bay leaves 4

White wine vinegar 1 cup

Method

Place the tongue in a large saucepan or camp oven with the vinegar, cover with cold water, bring to the boil and simmer for about 30 minutes.  Throw away the water and rinse the tongue fully.  Return the tongue to the saucepan with the celery, carrots, onion, peppercorns, herbs and salt and cover with cold water.  Bring back to the boil and simmer for 2 ½ hours until nice and tender.  Discard the vegetables, remove the tongue and peel off the skin when cold.

Beef tongue can be served cold with mustard, gherkin and olives or with mayonnaise, (see sauce recipes) or even as a hot dish with the same sauce as corned beef. (see corned beef recipe)