Boiled Beef’s Tongue
No ratings yet
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Boil a medium sized tongue three hours, or until so tender a broom corn will go through it easily;
- skim frequently when it begins to boil.
- When first removed from the fire skin it and set away to cool.
- If a pickled tongue, the water should be cold when put on to boil;
- if a fresh one salt thoroughly half an hour before taking it up.
Plating
Cookware for this recipe
-
Saucepan
-
Slotted spoon