Recipe: Pickled Tongue for Jax

Pickled Tongue
From Chef to Chef
(6 servings)

1 Beef Tongue

This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's (or lamb or pork) 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 won't be what you expect!

(The truth is that if you wash it well with sour orange or a mixture of water and vinegar before cooking it, it will not smell at all. It is served frequently as a delicacy in Caribbean and South American cooking, prepared as a delicious stew (with sliced almonds, raisins, Sofrito, and a garlic Alioli) or pickled and served in sandwiches with mustard, etc Note by Gladys/PR)

Make sure to use glass bowls and pans when cooking the tongue, as metal will change the flavor of the meat, leaving it tasting metallic.

3 C. Red Wine Vinegar
12 Garlic cloves
1 1/2 C. Virgin Olive Oil
1/4 C. Parsley (dried or fresh)
3/4 Tbsp. Sweet Basil
1/2 Tbsp. Rosemary.
Salt and Pepper to taste

Place tongue in glass saucepan with enough water to cover it. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 minutes. While the tongue is boiling, prepare the marinade in a glass bowl. 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. Add the garlic cloves and the rest of the herbs and spices. 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. Use a glass container or bowl with cover, that can go to the refrigerator. Mix the slices of cooked tongue with the pickling mixture in the glass container, cover with the lid, (layer the tongue slices with the marinade). Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp.