1 whole Freirich Cooked Tongue (2-1/2 lbs.)
2-3 tablespoons of Dijon mustard
6 dried cloves
1/2 cup of brown sugar
1/4 cup of fine bread crumbs
2-1/2 cups of beef stock (bouillon cube)
Place cooked tongue in a baking pan. Spread with mustard and stick in cloves at evenly spaced intervals. Mix brown sugar and bread crumbs sprinkle on tongue. Pour beef stock into pan and baste tongue once before placing in oven. Bake in oven for 30 minutes at 375°F. Slice and serve with side of choice. Serves 8.
(Note: This recipe is for our cooked tongue. If substituting our Smoked Tongue, please follow basic cooking directions first before proceeding to recipe.)