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

1. 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

2. Rinse tongue and place in pot of water – enough water to cover tongue by at least 1-2 inches.

3. Season water with white onion, garlic and seasoned salt.

4. Bring water to boil, lower heat and simmer/low boil for at least an hour (I think I cook mine for two hours).

5. 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.

6. 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.

7. Layer in a shallow dish with marinate between each layer. Cover and let sit in the fridge for at least a day.

8. 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.

9. Slice some yummy sour dough bread and yum – I just sup up with marinate and eat the bread too!!!

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