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Beef Tongue

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Ingredients:

Ingredients

1 2-pound beef tongue

4 bay leaves

2 tablespoons vinegar

¼ cup chopped celery

¼ cup chopped green pepper

2 tablespoons margarine or butter

1 10 ¾ ounce can condensed tomato soup

2 tablespoons brown sugar

3 tablespoon vinegar

1 tablespoon Worcestershire sauce

1 ½ teaspoons prepared horseradish

1 teaspoon chili powder

Hot cooked rice

Directions

Place tongue in Dutch oven. Cover with water; add 1 teaspoon salt, ½ teaspoon pepper, bay leaves, and 2 tablespoons vinegar. Cover; simmer till tender, 2 hours. Plunge into cold water. When cool enough to handle, remove from water. Cut off gristle. Make lengthwise slit on underside. Peel off skin. Chill tongue. Cut meat in thin, crosswise slices; cut in strips.

Cook celery and green pepper in margarine till tender but not brown. Blend in ¼ cup water and remaining ingredients except rice. Add tongue; stir to coat. Simmer, uncovered, for 20 minutes, stirring occasionally. Serve over rice. Serves 8