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Tongue, Roasted (M, KLP, TNT)
Source: "The Art Of Jewish Cooking," by Jennie Grossinger
Serves: 6 to 8

5 pounds fresh tongue
3 onions, sliced
2 tsp. salt
1/2 tsp. pepper
3/4 tsp. garlic powder or 3 to 4 cloves garlic, minced
1 bay leaf
1 cup canned tomato sauce
2 tomatoes, diced
2 cups boiling water

Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root.

Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt, pepper, and garlic powder. Add the bay leaf, tomato sauce, tomatoes, and water.

Cover the pan and roast in a 325°F oven for 3 hours or until the tongue is tender. Baste frequently and remove the cover for the last 30 minutes.

Poster's Notes:
Here's Jennie Grossinger's recipe. I grew up in the Catskills and ate at Grossinger's many times. This is a good recipe. The only thing I change when making this recipe is to use 3 or 4 cloves of fresh garlic, minced, instead of the garlic powder.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A