Beef Tongue (Luenga/Zunge)
Prepare the Tongue - Cover the tongue with cold water, bring to a boil, and drain. - Cover the tongue again with fresh water and add the remaining ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Pot
- Stove
- Colander
- Fine-mesh sieve
- Paring knife
- Chef's knife
- Cutting board
- Fork
- Airtight container
- Refrigerator
Ingredients
- 1 (3- to 5-pound) beef tongue (fresh, pickled, or smoked)
- 1 large onion, sliced (about 1 and 1/2 cups/8 ounces)
- 2 bay leaves
- 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic (optional)
- 3–4 whole cloves (optional)
- 1 tablespoon vinegar (optional)
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