Beef tongue (8-10 servings)

8 servings


wash the tongue, place in dishes and fill with cold water. bring to a boil and cook for half an hour over a low heat. if salt begins to be felt in the water, drain it and pour fresh, but already hot water. add onion, garlic, celery, bay leaf and cook over low heat for 2 hours 45 minutes. drain the water, clean the skin from the tongue. cut the tongue obliquely. serve cold or hot with mustard, horseradish or mayonnaise, and use as a base to prepare other dishes.