To Dress Beef Tongues
Ingredients
Directions
Prepare
If the tongue has been in pickle for a long time, soak it in cold water for 3-4 hours.
If smoked and hung for a long time, soak it in water for 5-6 hours.
Cook
Boil the tongue in water for five hours until tender.
Bring the tongue to a gentle boil, then simmer until tender.
After two hours, remove any scum that rises to the surface.
Add a bunch of sweet herbs to enhance the flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef tongue
- Is the main cut; long simmering breaks down its connective tissue until it turns tender.
- Sweet herbs
- Add aroma to the cooking liquid, flavoring the tongue as it simmers.
The step that matters
Bring to a gentle boil, then simmer. A rolling boil toughens meat and makes it cloudy and stringy. A gentle simmer keeps the tongue tender while the connective tissue slowly softens.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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