Pickled Beef Tongue
|Celery rib with leaves||2|
|Ground red pepper||To Taste|
|Garlic||1 Clove (5 gm)|
|Apple cider vinegar||2 Cup (32 tbs)|
Barely cover tongue with water, adding onion, carrot and celery and about 2 tea spoons of salt.
Simmer the tongue uncovered until it is tender, about 2 hours.
Cool tongue in water it was cooked in until you can handle it.
Skin and trim the tongue.
The tongue skins easily while warm but not if it gets cold.
Slice tongue thin, removing any veins in the upper part of the tongue.
I slice the large slices of the tongue in half and toward the tip of the tongue, I slice diagonal.
In a quart jar, alternate slices of tongue, 1/2 teaspoon salt, 1/4 tea spoon coarse ground red pepper, about 6 or 8 peppercorns, 1 clove of garlic and when jar is full, alternating about 3 or 4 times, pour cold apple cider vinegar over all, covering well.
Shake and refrigerate.
Make at least 24 hours before serving and it will keep indefinitely in the refrigerator.
Serve with plain salty crackers and home made mayonnaise.