Pickled Tongue

* Exported from MasterCook *

PICKLED TONGUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*Ingredients*
1 Beef Tongue NOTE!!

PICKLED TONGUE

This is a favorite dish of my family's, especially on
holidays like Easter and Christmas. Most people cringe
at the idea of eating a cow's tongue, but actually the
meat is very tender, and even if you have to close
your eyes and plug your nose to try it, please do. I
guarantee it won't be what you expect!

3C. Red Wine Vinegar Make sure to
use glass 1 2 Bulbs Garlic
bowls and pans when cooking 1
1/2C. Virgin Olive Oil the tongue, as
metal will 1/4C. Parsley (dried or fresh)
: change the flavor of the 3/4T. Sweet Basil
meat, leaving it tasting 1/2T. Rosemary metallic. Salt
and Pepper to taste

*Directions*

1. Place tongue in glass saucepan with enough water to
cover it.

2. Bring water to boil slowly over a medium heat and
continue boiling for approx. 45 min.- hour.

3. While the tongue is boiling, prepare the marinade
in a glass bowl.

4. In bowl, combine the olive oil and red wine
vinegar. Use a garlic press to crush the cloves, or
you can crush them with the flat side of a knife.

rest of the herbs and spices.

6. When the tongue has cooled enough to handle, peel
by slicing thinly with a sharp paring knife, removing
all the taste buds and the fat at the base of the
tongue. Then proceed in slicing the tongue widthwise.

lid, and layer with the marinade.

8. Put the mixture in the fridge with the lid on and
allow it to remain there, unopened for at least 4 days.

9. When you are ready to serve the tongue, remove it
from the fridge an hour before, as this dish is best
at room temp.



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