Pickled Beef Tongue Recipe

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Pickled Beef Tongue Ingredients

1 each Whole Beef Tongue
1 each Large Onion, quartered
3 each Bay Leaves
1 each Tub of ice water
1 1/2 cup Basic french vinaigrette

A Recipe for
Pickled Beef Tongue

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Pickled Beef Tongue Recipe
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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Pickled Beef Tongue

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Pickled Beef Tongue Directions

In large stockpot, bring beef tongue, onion and bay leaves to rolling
boil. Simmer until tongue is easily pierced with fork, approx 45
minutes to an hour per pound. Plunge tongue into ice water, cool
until it can be easily handled. Peel tongue, and trim fat and
membranes from the underside. Slice into 1/4 to 1/3 inch slices.
Arrange in shallow non-metallic dish, and pour French vinaigrette
salad dressing over slices. Marinate in refrigerator for at least 8
hours. Serve cold. Nice with a green salad for a lighter lunch.

Serves: 1

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Pickled Beef Tongue Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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