Roast Pickled Tongue |
Course : Pot Roast
Serves: 8 |
|
| |
Ingredients:
2 pounds pickled tongue |
1 medium tart apple |
1 stalk celery with leaves |
1 piece bay leaf |
6 piece peppercorns |
8 ounces tomato sauce |
1/2 cup ketchup |
1/2 pound roasted brisket -- sliced, optional |
|
| |
Preparation / Directions:
Preheat oven to 325 degrees. Place tongue in a 4 quart pot. Add just enough cold water to cover. Bring to a boil; drain off the water. Repeat this procedure. Chop the apple and celery; add to the pot along with the bay leaf and peppercorns. Add cold water to cover. Bring to a boil; cover and simmer until tender. Plunge the tongue into cold water to cool. Skin immediately and trim the tongue. Slice on the diagonal and place the slices in an 8x11" baking dish. Combine the tomato sauce, ketchup and 1/2 cup hot water; pour over the tongue. Cover with the brisket slices. Roast uncovered for 15020 minutes or until the tomato sauce has thickened.
|
| |
Nutritional Information:
32 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 350mg Sodium |
|
|
|
|
|
