Boiled Tongue Vinaigrette Recipe
Ingredients
| Tongue | 1 Pound | |
| 1 onion, studded with three cloves | ||
| Leek | 1 | |
| 1 rib celery with leaves | ||
| Parsley sprigs | 4 Small | |
| Bay Leaf | 1 | |
| Peppercorns | 3 | |
| Salt | 1 Tablespoon | |
| Cold water to cover | ||
| 1 1/4 cups vinaigrette sauce | ||
Directions
Place tongue in kettle with onion, leek, celery, parsley, bay leaf, peppercorns and salt.
Add water to cover.
Cover tightly, bring to a boil, lower heat and simmer until tender, about three and one-half hours.
Cool in broth.
Remove tongue from kettle, reserving broth.
Cut off bones and gristle at thick end of tongue.
Slit skin from thick end to tip on underside.
Using a paring knife, loosen skin at thick end and peel off skin from thick end to tip.
Reheat tongue in broth.
Discard broth and place tongue on a serving dish.
Add water to cover.
Cover tightly, bring to a boil, lower heat and simmer until tender, about three and one-half hours.
Cool in broth.
Remove tongue from kettle, reserving broth.
Cut off bones and gristle at thick end of tongue.
Slit skin from thick end to tip on underside.
Using a paring knife, loosen skin at thick end and peel off skin from thick end to tip.
Reheat tongue in broth.
Discard broth and place tongue on a serving dish.
Chef
