Cold Tongue With Vegetables
|Beef tongue||3 Pound|
|Celery stalk||1 , sliced|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Black peppercorns||1⁄2 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Cumin seed||1⁄4 Teaspoon|
|Romaine lettuce head||1 , washed and crisped|
|Sliced onion rings||1 Cup (16 tbs)|
Scrub tongue well under cool running water; place in a 5-quart pan.
Add water, carrot, onion, celery, vinegar, salt, peppercorns, oregano, and cumin.
Cover and bring to a boil; reduce heat and simmer until meat is fork-tender 21/2 to 3 hours).
Meanwhile, prepare Tongue Marinade.
Lift out tongue, reserving broth, and remove skin; trim off any fat and bones.
Slice tongue thinly and place in a deep bowl.
Pour marinade over meat, cover, and refrigerate for at least 12 hours or until next day.
Meanwhile, pour broth through a wire strainer into a bowl; discard residue.
Skim fat from broth (or chill until fat solidifies and then lift off and discard).
Prepare Cooked Vegetables, using strained broth.
Just before serving, shred lettuce and spread in a large, rimmed platter.
Drain tongue and vegetables, reserving liquids.
Arrange sliced tongue and vegetables on lettuce; pour over enough of the reserved liquids to moisten salad lightly.
Garnish with parsley and onion rings.