Ingredients: for a 3 lbs tongue
1 3 lbs tongue 2 carrots 2 onions 1 stalk of celery 1 leek bay leaf 1 cup of olive oil 1/2 cup vinegar 3 garlic cloves parsley 1 hard boiled egg salt and pepper
Directions:
Cut the onion into cubes, the leek and carrot into large slices, and the celery into pieces with the leaves included. Put all the vegetables in a pot with plenty of water. Place the whole tongue in the pot with the vegetables, add the bay leaf and a handful of coarse salt. Boil for about 45 minutes per lbs. In this case, it would be almost two hours of cooking. Check from time to time that the water has not completely evaporated; if it has reduced too much, add boiling water so that the cooking is not interrupted. Let cool completely in its own broth. When it is completely cold (it can be left in the fridge too) peel the skin from the tongue. Discard the bottom part (the base) and the fat on the sides. Once it is completely peeled, fillet the tongue into slices of 1/4 inch or less. Reserve. Chop the garlic and parsley, and cut the hard-boiled egg into cubes. Transfer everything to a bowl or deep dish. Add the tongue, oil and vinegar. Mix with your hands until everything is well integrated. Season and if necessary add more oil and vinegar. It can be taken to the fridge for a while, or served directly!
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