A delightful and tender beef tongue recipe paired with a creamy horseradish sauce, perfect for a comforting meal.
Clean the beef tongue thoroughly under running water.
Use a vegetable brush to scrub the tongue for better cleaning.
Soak the beef tongue in salted water for 1 hour.
This helps to remove any impurities and enhances the flavor.
Place the beef tongue in a large pot and cover with water.
Ensure the tongue is fully submerged for even cooking.
Add the onion, bay leaves, and cloves to the pot.
These aromatics will infuse the tongue with a rich flavor.
Simmer the beef tongue for 3-4 hours until tender.
Check occasionally to ensure the water level covers the tongue.
Remove the tongue from the pot and let it cool slightly.
Cooling makes it easier to handle for peeling.
Peel off the outer skin of the tongue using a sharp knife.
Start at the thicker end and work your way down.
Slice the tongue thinly at a slight angle.
Thin slices ensure a tender and flavorful bite.
In a mixing bowl, whisk together the heavy cream, horseradish, salt, and pepper.
Adjust the horseradish to your taste preference.
Serve the sliced tongue with the prepared horseradish sauce.
Garnish with fresh herbs for added presentation.
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