Beef Tongue - Our Family's Recipe

This is our family's traditional beef tongue recipe. I'm posting it this time of year in light of the upcoming passover holiday.

Medium size beef tongue

Source: family recipe
Prep Time: 5 minutes
Cook Time: 2-3 hours, plus time for cooling.
Yields: about 12-18 servings, depending on the size of the tongue

Ingredients:

• 1 medium to large beef tongue (from grass fed beef preferably)
• 1 large onion, diced
• 2-3 carrots, sliced
• 1 celery root, sliced
• 3 bay leaves
• 4-6 garlic cloves, sliced
• Parsley, chopped
• Salt and pepper to taste

      For hot tongue also:

• 1 medium onion, diced and fried
• 1 Basket of white or baby portobello mushrooms, sliced
• Chicken soup powder

Instructions:

1. Wash the tongue, place in a pressure cooker together with the first batch of ingredients and cover with water. Cook for 45 minutes or alternatively 2 hours in a regular pot.
2. Let cool for a bit. Take the warm tongue out of the liquids and put inside a plastic bag until it's not to hot to handle with hands.
3. It should now be easier to peal it. Use a knife for the parts that won't peal easily.
4. Put in the fridge to cool down completely, or even in the freezer afterwards for a few minutes.
5. Cut into thin slices. Should be easier if tongue is very cold.
6. If you prefer to serve cold - use as is along with mustard and pickles.
7. For hot tongue, spread the slices in a pan with a slight overlap.
8. Spread the fried onions and mushrooms on top, cover with liquid from cooking and sprinkle with chicken soup powder.
9. Bake at 350° for 40 minutes.
10. Take out of pan with a spatula so not the break the slices. Serve hot.