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This recipe takes a while to make. Originally, Northern communities used buffalo tongue instead of beef. | 1 | Beef tongue | | 2 qts. | Boiling water | | 1 tsp | Salt | | 1/3 cup | Celery trimmings | | 1 | Small Onion, sliced | | 1 | medium turnip, cubed | | 1 | medium onion, sliced | | 2 Tbsp | Cornstarch | | | Salt and Pepper to taste | | | Mashed Potatoes |
Trim tongue and scrub thoroughly. Place in large pot; add boiling water, salt, celery and small onion. Bring quickly to boil, reduce heat and simmer 2½ hours or until tender. Remove tongue. Pour liquid through sieve. Discard vegetables, return liquid to pot. When the tongue is cool, skin and cube it and return to liquid in pot. Add turnip and medium onion. Simmer until turnip is tender, about 1 hour. Thicken with cornstarch stirred to a paste with a little cold water. Season to taste. Serve over mashed potatoes. Serves 4
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