Pickled beef tongue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Whole Beef Tongue |
| 1 | each | Large Onion, quartered |
| 3 | eaches | Bay Leaves |
| 1 | each | Tub of ice water |
| 1½ | cup | 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 ¼ to ⅓ 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.
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