Serves: 3
Total Calories: 618
1. In a small bowl, whisk together the garlic, 1/2 teaspoon of the salt, vinegar, and oil. Set aside.
2. Put the tongue, onion, bay leaf, celery, peppercorns, and remaining 1/2 teaspoon of salt in a large saucepan. Cover with water and bring to a boil. Reduce the heat to low, partially cover, and simmer until tender, about 1 hour for veal and 2 hours for beef. Drain and let cool.
3. When the tongue is completely cool, cut off all fat and gristle. Peel off the tough outer skin. Cut into thin slices and put in a shallow bowl. Add the vinaigrette and toss to coat. Drain the tongue, discarding the vinaigrette, and arrange on a serving platter, along with the cold vegetables, if desired. Serve with rolls.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beef or Veal Tongue in Vinaigrette recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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