Austrian Braised Tongue
by Chef Murph
Boil a large fresh beef tongue in salted water until tender. Remove
the tongue and lard it with thin strips of bacon; sprinkle with
paprika; lay in a baking pan; add 1 onion sliced thin and 1 cup of the
water in which the tongue was cooked and pour over 1 pint of cream.
Let bake in a moderate oven 350F Temp at 165F Baste often with the sauce. Serve hot,
and pour the sauce over; garnish with parsley.
Hope you enjoy!
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