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Beef Tongue with Horseradish Sauce

List of Ingredients




1 beef tongue (about 3 lbs)
1 medium onion, quartered
3 T salt
12 whole black peppercorns
3 bay (laurel) leaves

Horseradish Sauce:

8 oz prepared white or red horseradish
2 T sour cream
1 T sugar


Recipe



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.
Can also be used sliced thin, on rye bread for sandwiches.

To prepare Horseradish Sauce:
Combine all ingredients and mix well. Makes about 1 cup.