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!
Yield
6 servingsPrep
35 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef tongue
|
* |
| 3 | cups |
red wine vinegar
|
|
| 12 | each |
garlic cloves
|
|
| 1 ½ | cup |
olive oil, extra-virgin
|
|
| ¼ | cup |
parsley leaves
dried or fresh |
|
| ¾ | tablespoon |
basil
|
|
| ½ | tablespoon |
rosemary leaves
rosemary |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef tongue
|
* |
| 7.1E+2 | ml |
red wine vinegar
|
|
| 12 | each |
garlic cloves
|
|
| 355 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
parsley leaves
dried or fresh |
|
| 11 | ml |
basil
|
|
| 7.5 | ml |
rosemary leaves
rosemary |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Place tongue in glass saucepan with enough water to cover it. Remember to use glass bowls and pans, as metal bowls will leave the meat tasting metallic.
Bring water to boil slowly over a medium heat and continue boiling 45 minutes to 1 hour.
While the tongue is boiling, prepare the marinade in a glass bowl, combining 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.
Add the rest of the herbs and spices.
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.
Put the mixture in the fridge with the lid on and allow it to remain undisturbed for at least 4 days.
When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temperature.
