Ingredients
3 veal tongues
8-10 whole all-spices
10-12 whole black pepper
3-5 bay leaves
1 medium size onion sliced
8-10 cloves fresh garlic chopped
1 large carrot sliced
1 table spoon salt
1/2 gallon of water
Timing
Preparation time: 15 min
Cooking time: 2.5 hours
Directions
Wash tongues and place them into large pot with water. Water must cover tongues completely. Bring to boiling point. Add salt, spices, carrot, onion and garlic. Simmer on medium-light heat for 2.5 hours or until tongues became soft when you probe with a fork. Remove tongues from the pot with a large meat fork and cool. Remove skin and slice them ½ inches thick. Serve with horseradish and peas.
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