Believe it or not, tongue is a delicacy, even today. It is a tender, fatty, strong muscle that leads to flavor and nutrition! This is our favorite tongue recipe.
Serving Size: As desired
Prep Time: 15 Minutes
Cook Time: 2 1/2 to 3 Hours
- 1 Tongue - Bison, Beef, or Elk
- 3 tbsp Vinegar in Water to Simmer
- 1 Onion
- 3 Sprigs Parsley
- 1 tsp Peppercorns
- 1 tsp Redmond's Real Salt
- 2 Bay Leaves
Wash the tongue; cover it with hot water.
Add the seasoning.
Simmer for 2 1/2 to 3 hours or until the meat is tender.
Peel skin off the tongue, slice and serve hot or allow to cool in the liquid after skinning and serve cold.
Make a stew from the meat at the base of the tongue, the liquid and serve with the meat, which is not in shape for slicing.
We serve hot with marinara sauce.