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Beef Tongue Vinaigrette




Source of Recipe


WWRecipes


Recipe Introduction


Mmmmmmmm.


List of Ingredients




1 Beef tongue
2 Carrots, coarsely chopped
2 ribs Celery, coarsely chopped
1 medium Onion, quartered
2 Bay (Laurel) Leaves
10 whole Black Peppercorns
3/4 C) extra-virgin Olive Oil
1/4 C Red Wine Vinegar
1 T Dijon-style Mustard
1/4 C finely chopped Onion
1 hard-cooked Egg, finely chopped or pressed through a coarse sieve
Salt and freshly ground Pepper to taste



Recipe



Combine the tongue, carrots, celery, onion, bay leaves, and
peppercorns in a large pot and add enough water to cover by about 2". Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours. Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin.
Slice the tongue into thin slices and arrange on a serving platter.
Whisk together the olive oil, vinegar, and mustard. Stir in the onion, chopped egg, salt, and pepper and spoon the sauce over the tongue. Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight.
Serve cold or at room temperature.
Serves 8 to 12 as an appetizer.