Basque Pickled Tongue
(from tpereida’s recipe box)
Adapted from watching my mom make it all those years.
Categories: Family Favorites
Ingredients
- Beef Tongue
- Pressed cloves of garlic (at least three)
- Finely chopped parsley (handful – maybe 1/2cup?)
- Finely chopped white onion (handful – maybe 1/2cup?)
- Seasoned salt
- White pepper
- Dried mustard
- Olive oil (1 part)
- Apple cider vinegar (2 parts)
Directions
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Marinate: Mix together, pressed cloves of garlic, parsley, white onion, season salt, pepper, mustard, olive oil and vinegar (add 1:2 ratio in large mason jar) add more if needed
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Rinse tongue and place in pot of water – enough water to cover tongue by at least 1-2 inches.
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Season water with white onion, garlic and seasoned salt.
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Bring water to boil, lower heat and simmer/low boil for at least an hour (I think I cook mine for two hours).
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Remove tongue – let cool and cover with saran wrap and cool in fridge overnight (easier to peel/slice when cold) You can cook this a few days in advance if needed.
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Once cooled, peel skin from tongue and use a knife to removed dried hard parts around the cut end of the tongue. Then slice the tongue very thin. I use a meat slicer to get very thin pieces.
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Layer in a shallow dish with marinate between each layer. Cover and let sit in the fridge for at least a day.
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However, with the olive oil, it congeals – so I take it out every day and let it warm to room temp. Make sure you do this before you serve it too.
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Slice some yummy sour dough bread and yum – I just sup up with marinate and eat the bread too!!!