1 cow’s tongue; 1 onion, 1 parsley root or parsnip; 2-3 cloves garlic; 3 cloves; 1 tsp sugar; 2-3 handfuls coarse salt; 0.5 aniseed star; allspice: whole pepper
Salted Tongue (Ozór wołowy)
Mix the salt with the pepper, sugar and crushed garlic. Rub the mixture over the tongue on all sides and place in a bowl covered with cling film. Leave to salt for 1 week in a fridge, turning daily. Wash the tongue and cover with cold water. Bring to the boil removing any froth. Add the vegetables and spices and simmer for 2-3 hours until soft. Leave to cool in the stock. Remove the tongue (set aside the stock and vegetables) and in a bowl of iced water remove the skin. Dry the tongue and slice it thinly. Serve as an accompaniment to vodka with horseradish sauce and cream. To make the horseradish sauce: grate half a peeled horseradish root finely together with a cooking apple. Add 2-3 tbsp beetroot vinegar and ¼ cup thick double cream and mix well. Store in a sealed jar with as little air as possible.