Veal / Beef Tongue Broth

many dates

Veal or beef tongue broth makes imo the best broth possible. I usually add vegetables for extra flavor. A 4-lb tongue will easily make 10 quarts of a strong and delicious broth, which is very rich and quite good to drink ‘as is’. (Pic1)

If you want to make a concentrated broth, use only enoug water to cover the tongue, cook several tongues together or use the stored broth again later for another tongue. Freeze or can for later use to make soup or sauces with.

INGREDIENTS

This is what you need for 10 qts:

1 beef tongue, washed, 4 lbs.
S&P

optional:

2 carrots, peeled, sliced
½ cup celery, chopped
1 onion, peeled, whole
2 cloves garlic, pressed or chopped
spices for tea-egg: laurel, peppercorn, cloves, rosemary, …

Pic1: beef tongue broth is delicious, even with a piece of the packaging floating in it.

Directions

2016-02-04

Pic2: just starting to boil
Pic3: the skin turns white during cooking
Pic4: ready for storage

Fresh tongue may need soaking to remove excess blood. Leave the fat on for more flavor.
In a 12 qt stock pot, add enough water to completely submerge the tongue.
Add S&P to taste and the optional vegetables and spices. (Pic2) If using peppercorn, laurel or small-leaved spices, put them all in a tea ball or cloth bag that can easily be removed afterwards.
Bring to a boil and simmer on low to medium heat for about 1 hr per pound. (Pic3)
Peel the tongue and continue cooking until the desired doneness. (cut-with-fork butter soft)
If an even stronger broth is desired, overcook the tongue until it falls apart completely; then sieve to get a clear broth. The meat can still be used in pot pies.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org