Mom Malone's Basque Pickled Tongue Recipe
This Mom Malone's Basque Pickled Tongue is by far the best of its kind I have ever had. Incredibly delicious and lusciously inviting, make sure you try out this easy and simple Mom Malone's Basque Pickled Tongue, because this can be a sure short cut way to win your the hearts of your loved ones!
Ingredients
1 beef tongue
Salt and pepper to taste
1 white onion, sliced
4 garlic cloves, minced
1 bay leaf
1/2 cup rice vinegar
2/3 cup extra-virgin olive oil
3 tablespoons chopped parsley
3 tablespoons chopped chives
Directions
Rinse the tongue and pat dry.
Season with salt and pepper.
Place in a dutch oven with the onion, 1 of the garlic cloves and bay leaf.
Add enough water to cover.
Simmer, covered, over low heat for 3 to 3 1/2 hours or until cooked through.
Chill, covered, until cool.
Peel off the skin.
Slice the tongue very thin and arrange in a shallow glass dish.
Add a mixture of the rice vinegar, olive oil, remaining 3 garlic cloves, parsley and chives; marinate until serving time, turning occasionally.
Arrange on a platter and serve.
Season with salt and pepper.
Place in a dutch oven with the onion, 1 of the garlic cloves and bay leaf.
Add enough water to cover.
Simmer, covered, over low heat for 3 to 3 1/2 hours or until cooked through.
Chill, covered, until cool.
Peel off the skin.
Slice the tongue very thin and arrange in a shallow glass dish.
Add a mixture of the rice vinegar, olive oil, remaining 3 garlic cloves, parsley and chives; marinate until serving time, turning occasionally.
Arrange on a platter and serve.
Comments
Comments: 10 |
Add a Comment
Anonymous says :
yes I grew up in Bakersfield too. Now live in the Dakotas, everyone here thinks pickled tongue sounds yuck. I make it when possible. Just looking for a different recipe than the one I have. We miss the french bread at pyrenese too.
Posted on: 11 February 2012 - 12:38pm
Bill K says :
I was shocked, grieved, and mortified a couple of weekends ago; we were back in Bakersfield from Minnesota for my 50th reunion in Taft, and we went to the Noriega Hotel, which I love, for lunch for the first time in my life ... no pickled tongue; only at dinner. Got one at the farmers market last weekend; it's in the kitchen, boiled and ready to be sliced and marinated.
Posted on: 30 October 2011 - 12:49am
Anonymous says :
Yep, me too! Used to work in the oil field north of town. Sometimes I'd come to a little sandwich shop at Chester and China Grade Loop for a pickled tongue sub. YUUMMMM!!!!!
Posted on: 12 June 2011 - 1:47pm
Anonymous says :
Wow, "Anonymous" that sounds like BAKERSFIELD! I lived there ALL my life and frequented Woolgrowers and JB Maries, you name it, any of the Basque Rest. I have sinced moved and miss the pickled tongue sooo much!
They don't know what it is here in Central USA...
Posted on: 17 August 2011 - 5:05pm
Jim Resseguie says :
I grew up in Southern California outside of a Basque community. My mother fixed both pickeled tongue and regular cooked tongue. When I went into the Coast Guard I was on a ship with about 90 men. Drayton the head cook had been an officers cook and fixed almost anything. When I asked why he never fixed tongue he went yuck. Thats when I found out not everyone ate tongue.
Posted on: 4 June 2011 - 12:35pm
KMW says :
I was born at Mercy Hospital Bakersfield,CA in 1948. I fell in love with Basque food before my first tooth.Family style you bet. Wool Growers And all the others. I don't think I've ever eaten better Basque food anywhere in the USA. Don't forget there is French and Spanish Basque Can someone tell me the difference ?
Posted on: 26 July 2010 - 11:48pm
Riches says :
I grew up in Bakersfield, and Pickled Tongue was one of my favorite dishes. I remember using Tarragon vinegar for the pickling.
Posted on: 20 July 2010 - 1:56pm
Anonymous says :
I remember having pickled tongue at a Basque restaurant in Bakersfield, CA when I was a little girl. That must have been 40 years ago. This is almost the same. Wonderful! I added onion slices to pickle along with the tongue.
Posted on: 22 May 2010 - 12:20am
BRS says :
After arriving in Bakersfield in 1972 I fell in love with Basque food. My first experience was eating family style along with Basque sheep herders or visitors from LA, San Fran, locals, etc. For lunch on Friday's I looked forward to going to the Wool Growers Cafe and having a pickled toungue sandwich and a bowl of clam chower. That was next to heaven.
Posted on: 9 July 2010 - 11:42pm
