Basic Boiled Ox Tongue

Course : French
Serves: 1
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1 medium fresh ox tongue
1 quart water
1 tablespoon wine vinegar
2 medium onions -- each studded with
2 whole cloves
1 piece bay leaf
1 dash thyme
1/2 teaspoon salt
4 piece peppercorns

Preparation / Directions:

In a deep bowl, combine water and vinegar. Add tongue, and soak for 2 hours. In Dutch oven or large kettle, place tongue. Cover with fresh water. Add onions studded with one clove each, bay leaf, thyme, salt, and peppercorns. Bring to boil. Cover and simmer for 3 hours, or until meat is tender. Remove tongue and skin it. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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