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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!
483

Yield

6

servings

Prep

35

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 52892% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 16%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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