Beef Tongue Preparation
Cover the tongue with cold water, (optional 1-2 Tbs baking soda) and let it come to a rolling boil. Remove the tongue and discard the water and any foam. Replace tongue in kettle, cover with fresh cold water, and bring to a boil again. Skim off any scum that appears. Remove the tongue, place it in the sink, and run cold water over it, while removing all traces of skin and roots. Slice as required for the receipt used.
Cold Tongue with oil and vinegar
Boil 1 beef tongue in salt water, about 2-3 hours, until tender. Remove skin while still warm, let the meat cool. Slice very thin, about one-eighth of an inch, and fan slices out on platter. Chop 5 cloves of garlic very fine, and enough parsley to sprinkle over all.
Prepare the sauce from 4 tbsp oil, 2 tbsp vinegar, salt, pepper, the chopped garlic.
Pour sauce over tongue, and sprinkle with parsley. Keep cold until serving.
All recipes from From the Basque Kitchen, published by Zazpiak-Bat Basque Club, copyright 1973. Photos by Randy and Tiffany Moore