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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tongue For Sandwiches   
    Categories: Beef, Offal, Herbs   
         Yield: 12 Servings   
       
         3 lb (to 4 lb) calf/beef tongue   
         2 md Yellow onions; peeled,   
              - quartered   
         2 cl Garlic; peeled, bruised   
         1    California bay leaf   
        12    Black peppercorns; cracked   
         1 ts Dried thyme   
         1 ts Dried basil   
              Water to cover   
         2 tb Table salt   
       
     Choose a tongue of about 3-4 lbs; beef tongues can weigh   
     up to 9 lbs but the larger ones can be difficult to cook.   
     Tongues are readily available in most Latino markets. If   
     one is not available, you should be able to order one from   
     your butcher. Soak the tongue in cold water to remove any   
     traces of blood, then drain and discard the water.   
        
     Place the tongue in an 8 quart pot and cover with salted   
     water. Peel and cut the onions into quarters and add to   
     the pot. Bring the water to a boil, then reduce the heat   
     to a slow simmer. Add the garlic and herbs Cover the pot   
     and cook the tongue for 3 hours (if your tongue is not 3   
     pounds, plan on cooking 50 to 60 minutes per pound.) When   
     done, the tongue will be tender, easily pierced with a   
     knife.   
        
     To peel the skin from the tongue, should you wish to do   
     that to serve squeamish people: Remove the tongue from the   
     pot and allow it to cool just enough to handle. Slide a   
     knife under the skin to loosen it; the skin should peel   
     off easily while the tongue is warm, although it is more   
     difficult if the tongue has fully cooled.   
        
     Otherwise, remove the tongue from the water and let it   
     drain and cool until it is cool enough to handle. The   
     tongue is now ready to slice for sandwiches. I like to   
     make 1/8" to 1/4" slices. It can be served warm or cold.   
        
     Makes enough for 12 (or more) hearty sandwiches.   
        
     Uncle Dirty Dave's Kitchen   
       
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