Subject: Beef Tongue with Horseradish Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 09 2000 - 03:02:18 EDT
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F O O D F U N N Y
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This food funny from frequent contributor Kaye Noble seemed
particularly appropriate for today's recipe:
A man sat down in a restaurant and asked the waitress what the daily
special was. She replied, "Boiled tongue."
"Boiled tongue!" responded the horrified customer, "There is
certainly no way that I would ever eat anything that came out of a
cow's mouth! That's disgusting! Give me three fried eggs instead!"
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T O D A Y ' S R E C I P E
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In selecting dishes for this week's "The Russian Table" menu I was
tempted to include dishes like borscht, chicken Kiev, beef Stroganoff,
veal Orlov, and such things. There were a couple of problems, though;
I have already published most of those recipes under different themes,
and this type of food (with the exception of borscht) is not
accessible to the average Russian, especially in recent years.
I decided to present a selection of more ordinary fare instead; the
sort of thing you might actually find in Russian homes today. This
decision also makes the dishes less complicated to prepare, and
therefore more accessible to my readers in other countries as well.
In spite of all the jokes surrounding it, beef tongue is actually a
tender, delicious, and inexpensive cut of meat. It may be difficult
to find in your area, but any accommodating butcher will be able to
order one for you.
Beef Tongue with Horseradish Sauce (Kholodnyi Iazyk s Khrenom)
1 beef tongue (about 3 lbs, 1.4 Kg)
1 medium onion, quartered
3 Tbs (45 ml) salt
12 whole black peppercorns
3 bay (laurel) leaves
Horseradish Sauce (see below)
Wash the tongue under running hot water and trim off the fatty parts
from the underside. Place in a large pot with enough water to cover
completely and add the onion, salt, peppercorns, and bay leaves.
Bring to a boil, reduce the heat, and simmer for 2 hours. Remove the
tongue from the liquid and rinse under cold water. Allow to cool, and
remove the skin with a sharp knife. Discard the skin and the cooking
liquid. Wrap the tongue in aluminum foil and refrigerate until
thoroughly chilled, at least 2 hours. Cut into thin slices and serve
with horseradish sauce. Serves 8 to 12 as an appetizer.
Horseradish Sauce
8 oz (245 g) prepared white or red horseradish
2 Tbs (30 ml) sour cream
1 Tbs (15 ml) sugar
Combine all ingredients and mix well. Makes about 1 cup (250 ml).
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