Smoked Beef Tongue
- One smoked beef tongue (about 2lbs.)
- 1-inch piece fresh ginger root (optional)
- Three slices unpeeled lemon or 2 Tbs. Vinegar
- Two bay leaves
- 1 tsp. Peppercorns
- 1 cup dark brown sugar
- One cup fresh cooked cranberries or canned sauce plus juice of 1 a lemon
- 12 whole cloves
- 1/2 cup dry red wine or sherry
- 1 unpeeled lemon, thinly sliced
- Wash tongue, cover with cold water and let stand 3-5 hours. Drain, place in saucepan with enough cold water to cover, the ginger (dont use powdered), 3 lemon slices, bay leaves and peppercorns. Bring to a boil, cover and simmer over low hear 3-5 hours, or until tender (its cooked when the skin can be removed). Let cool, then cut off back part of tongue.
beef, ginger root, three, bay leaves, peppercorns, brown sugar, fresh cooked cranberries, cloves, red wine, lemon
Taken from www.epicurious.com/recipes/member/views/smoked-beef-tongue-50022489 (may not work)