Ingredients
1 beef tongue
1/2 head celery root, peeled and chopped
1 onion, peeled and halved
2 fresh thyme sprigs
2 bay leaves
6 black peppercorns
pinch of salt
Preparation
Step 1
Soak the tongue in a bowl of cold water for 30 minutes to remove all the blood. Drain and place in a pot. Add enough fresh water to cover and bring to a boil, then drain and refresh under cold running water. Drain well.
Step 2
Put the tongue back in the pot, cover again with water, and add the vegetables, herbs, peppercorns, and salt. Cut out a disk of parchment paper the same diameter as the pan, cut a hole in the center, and press it down onto the surface of the liquid, to keep the tongue submerged. Bring to a boil, then simmer gently for 1 hour and 40 minutes. Let the tongue cool in the liquid.
Step 3
Once cool, peel the tongue by sliding a knife under the skin; if properly cooked it will pull off easily.
From Beef: And Other Bovine Matters. Text © 2009 John Torode; photography © 2008 Jason Lowe. Published by The Taunton Press, Inc.
