Categories: Beef, Pickles 
      Yield: 6 servings 
  
           *Ingredients*                       1    Beef Tongue NOTE!! 
  
  PICKLED 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 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! 
   
  3C. Red Wine Vinegar                      Make sure to use glass 1 2 Bulbs 
  Garlic                          bowls and pans when cooking 1 1/2C. Virgin 
  Olive Oil                  the tongue, as metal will 1/4C. Parsley (dried 
  or fresh)            change the flavor of the 3/4T. Sweet Basil meat, 
  leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste 
   
  *Directions* 
   
  1. Place tongue in glass saucepan with enough water to cover it. 
   
  2. Bring water to boil slowly over a medium heat and continue boiling for 
  approx. 45 min.- hour. 
   
  3. While the tongue is boiling, prepare the marinade in a glass bowl. 
   
  4. 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. 
   
  rest of the herbs and spices. 
   
  6. 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. 
   
  lid, and layer with the marinade. 
   
  8. Put the mixture in the fridge with the lid on and allow it to remain 
  there, unopened for at least 4 days. 
   
  9. When you are ready to serve the tongue, remove it from the fridge an 
  hour before, as this dish is best at room temp.