Ingredients
- Found this recipe in an old Mirro Aluminum Cookbook. Don't know if you own a pressure cooker.
- 1 salted corned beef tongue (3 to 3-1/2 lbs.)
- 4 cups cold water
- 1 onion, sliced
- 1 carrot, sliced
- 1 tsp. caraway seed
Directions
1. Wash beef tongue. Cover with water and let stand overnight. Drain.
2. Place in Mirro-Matic pan(pressure cooker). Add water, onion, carrot, and caraway seed.
3. Cover and cook at 10 lbs. for 60 minutes after control jiggles.
4. Reduce pressure normally. Skin beef tongue, strain liquids and cool. Return tongue to liquid until thoroughly chilled. Note: This method is recommended if tongue is to be sliced cold. If tongue is served hot, cabbage, carrots, onions and potatoes may be boiled in liquid. Return tongue to liquid only long enough to reheat.
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Submitted 6/13/05.
Source: Mirro Cook Book
Submitted By: Linda Wilson
lwilson@gatecom.com
Corned Tongue (Pressure Cooker)