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Ground Beef

Rump Roasts

Briskets & Chuck Roasts

Steaks (New York, Tenderloin or Rib-Eye)

Miscellaneous Cuts




Holly Chichester

Thaw the tongue and wash it. Put it in a large pot with:
2 stalks celery
2 large carrots
2 medium onions
(Cut up the celery, carrots and onions)
8 peppercorns
1/2-1 tsp ground cloves
2-4 bay leaves
fresh parsley or tablespoon dried parsley
½ stick cinnamon (or ground cinnamon)

Last half hour add cut up potatoes if desired. Pour boiling water over meat to cover. Simmer 3 hours or until tender. Remove tongue from stock and let cool slightly.

While it is cooling add ½ cabbage cored and, cut in large chunks to stock and bring vegetables to a boil and continue to cook while preparing meat.

On the underside of the tongue slide a sharp knife under the skin. The skin should pull away from the cut, grasp the skin with pliers and pull away from tongue. (It comes off pretty easily when it is hot.)

Slice tongue on diagonal starting from tip. Serve with vegetables from the pot.

Cold tongue makes very good sandwiches.