janda310/31/13




I grew up with this recipe. My mother used to make it almost every Yom Tov, and pretty much so do I. This is for those people who like more of a savory taste to the tongue. You can use either a Calves Tongue or a Beef tongue for it. I use canned whole potatoes but you can use fresh baby potatoes. Freezes beautifully.






  • SERVING/YIELD
    6-8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #58669

























INGREDIENTS













  • 1 beef or calves tongue










  • 1 tsp salt










  • 2 tsp black pepper










  • 2 tsp garlic powder










  • 2 tsp onion powder










  • 2 tsp paprika










  • 2 cans whole potaoes with liquid or 10 baby potatoes peeled










  • 2 Tbsp onion soup mix or 1 envelope










  1. Preheat oven to 375*. Pat dry the tongue. Sprinkle the spices & rub into the meat. Place the meat into a large roasting pan. Add potatoes (if using fresh potatoes add 1 c. water). Sprinkle onion soup mix all over meat.



  2. Cover tightly with foil. Cook for 2-2-1/2 hours,. Take out & let rest















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