Unpickled Tongue

 

• 

• Cooking and Prep: 5 h
• Serves: 6
• No Allergens

After briefly boiling, the tongue is cooked on the stove with carrot and onion. The result is delectable, super soft meat. This recipe is also compatible with most families' Passover minhagim.

READ MORE

Ingredients (7)

Main ingredients

• 3–4 pounds unpickled tongue

• 2 medium onions, sliced

• 2 carrots, sliced

• 2 teaspoons salt

Optional Additions to Sauce

• 4 tablespoons potato starch

• 1/2 cup water

• 2 tablespoons sugar

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Boil

1. Place tongue in pot and cover with water. Boil for five minutes and discard water.

Cook

1. Cover meat with more water, adding salt, onions and carrots.

2. Cook for two and a half to three hours.

3. Remove tongue and peel skin while warm.

4. Chill thoroughly and slice. Serve cold or reheat in its own sauce.

Note:

Freezes well. 

Prepare the Sauce

Optional

1. Dissolve potato starch in water and add to the sauce. Bring to a boil and cook slowly for five minutes. Add sugar and adjust seasoning.

Credit

Styling and Photography by Jennifer Chetrit