|
| |
|
Pan - Fried Smoked Tongue Slices
|
|
|
This recipe makes a very unusual use of smoked tongue, which is cooked until very tender and then pan-fried and served with Paprika Gravy.
|
| What You Need: |
|
|
1 corned and smoked beef tongue, about 2 pounds, from your butcher
2 unpeeled carrots, thickly sliced
1 medium yellow onion, peeled and quartered
1 bay leaf
10 black peppercorns
½ bunch of parsley, chopped
1 cup all-purpose flour
2 eggs, beaten
3 tablespoons freshly rendered lard or oil
GARNISH
3 cups Paprika Gravy
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Place the tongue in a pot; add everything but the flour, eggs, lard, and Paprika Gravy.
|
2. Add enough water to cover the contents. Cover and simmer for 3½ hours.
|
3. Remove the tongue and peel off the skin as soon as you can handle it.
|
4. Return it to the pot, bring to a boil covered, turn off the heat, and allow cooling in the liquid.
|
5. Place overnight in the refrigerator. The next day, remove the tongue from the broth and pat dry.
|
6. Slice the tongue ¼ inch thick. Dredge in flour, then in beaten eggs. Pan-fry in lard.
|
7. Serve the hot slices in puddles of Paprika Gravy.
|
|
|
|
|
|
|
|
