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