Cooking Recipe Pickled Beef Tongue
Recipe Ingredients
1 ea
Whole Beef Tongue
1 ea
Large Onion, quartered
3 ea
Bay Leaves
1 ea
Tub of ice water
1 1/2 c
Basic french vinaigrette
Directions
In large stockpot, bring beef tongue, onion and bay leaves to rolling
boil. Simmer until tongue is easily pierced with fork, approx 45
minutes to an hour per pound. Plunge tongue into ice water, cool
until it can be easily handled. Peel tongue, and trim fat and
membranes from the underside. Slice into 1/4 to 1/3 inch slices.
Arrange in shallow non-metallic dish, and pour French vinaigrette
salad dressing over slices. Marinate in refrigerator for at least 8
hours. Serve cold. Nice with a green salad for a lighter lunch.