Beef Tongue, Boiled Potatoes and Steamed Peas

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
• 8 cup Water (Or enough to cover potatoes by 1-2 inches)
• 1 tbsp Salt (For the boiling water)

Instructions

1. 1

   Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.

2. 2

   Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.

3. 3

   Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.

4. 4

   Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.

5. 5

   Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.

6. 6

   Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.

Ingredients

• 16 oz Frozen Sweet Peas (One standard bag)
• 0.25 cup Water (For steaming)
• 2 tbsp Unsalted Butter (Cut into small pieces)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground, or to taste)

Instructions

1. 1

   Place the frozen peas and water in a medium saucepan or pot with a tight-fitting lid. There's no need to thaw the peas first.

2. 2

   Cover the saucepan and bring the water to a boil over medium-high heat. Once you hear it boiling and see steam, reduce the heat to medium-low to maintain a gentle steam.

3. 3

   Let the peas steam for 3-5 minutes. They are done when they are heated through, tender, and have a vibrant, bright green color. Avoid overcooking to prevent them from becoming mushy.

4. 4

   Remove the saucepan from the heat. Drain off any small amount of excess water remaining in the pot.

5. 5

   Add the butter, salt, and freshly ground black pepper directly to the hot peas in the pot. Stir gently until the butter has completely melted and the peas are evenly coated. Serve immediately.