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This recipe makes a very unusual use of smoked tongue, which is cooked until very tender and then pan-fried and served with Paprika Gravy.
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What You Need:
(To Serve: 10 - 12)
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1 corned and smoked beef tongue, about 2 pounds, from your butcher
2 unpeeled carrots, thickly sliced
1 medium yellow onion, peeled and quartered
1 bay leaf
10 black peppercorns
½ bunch of parsley, chopped
1 cup all-purpose flour
2 eggs, beaten
3 tablespoons freshly rendered lard or oil
GARNISH
3 cups Paprika Gravy
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Translate this recipe:
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| How To Cook: |
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1. Place the tongue in a pot; add everything but the flour, eggs, lard, and Paprika Gravy.
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2. Add enough water to cover the contents. Cover and simmer for 3½ hours.
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3. Remove the tongue and peel off the skin as soon as you can handle it.
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4. Return it to the pot, bring to a boil covered, turn off the heat, and allow cooling in the liquid.
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5. Place overnight in the refrigerator. The next day, remove the tongue from the broth and pat dry.
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6. Slice the tongue ¼ inch thick. Dredge in flour, then in beaten eggs. Pan-fry in lard.
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7. Serve the hot slices in puddles of Paprika Gravy.
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