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Name: Pickled Tongue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: *Ingredients*; 1 Beef Tongue NOTE!!

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INGREDIENTS

*Ingredients*
1 Beef Tongue NOTE!!

Servings

INSTRUCTIONS

PICKLED TONGUE This is a favorite dish of my familys, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cows 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 wont 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.

NOTES

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Pickled Tongue

*Ingredients*
1 Beef Tongue NOTE!!

PICKLED TONGUE    This is a favorite dish of my familys, especially on holidays like Easter  and Christmas. Most people cringe at the idea of eating a cows 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 wont 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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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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