Beef Tongue King Christophe
|Beef tongue||4 Pound (1 Fresh One)|
|Water||4 Cup (64 tbs)|
|Onion||1 , stuck with cloves|
|Lime juice||1⁄2 Cup (8 tbs)|
Wash tongue and put into a large saucepan.
Add water to cover and remaining ingredients.
Cover and simmer about 2 hours, or until tongue is tender.
Cool tongue, then remove skin; cut away roots and gristle.
Slice the tongue diagonally and against the grain.
Arrange slices on a platter.
Garnish with sliced hard cooked eggs, pickles, avocado wedges, and sliced tomatoes.