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Mom Malone's Basque Pickled Tongue

Chef.at.Home's picture
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
  Beef tongue 1
  White onion 1 , sliced
  Garlic 4 Clove (20 gm), minced
  Bay leaf 1
  Rice vinegar 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 2⁄3 Cup (10.67 tbs)
  Chopped parsley 3 Tablespoon
  Chopped chives 3 Tablespoon
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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4.03913
Average: 4 (23 votes)

12 Comments

Anonymous's picture
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.
BRS's picture
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.
Beefeater's picture
I have also moved from Bakersfield years ago and miss the Wool Growers pickled tongue. Does anyone have the recipe or something similar?
Riches's picture
I grew up in Bakersfield, and Pickled Tongue was one of my favorite dishes. I remember using Tarragon vinegar for the pickling.
KMW's picture
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 ?
Jim Resseguie's picture
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.
Anonymous's picture
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!!!!!
Anonymous's picture
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...
Anonymous's picture
Caesar's Deli, all of them, make the BEST pickled tongue sandwiches! Pickled tongue on Pyrenne's rolls. You can copy the exact ingredients to their sandwiches and they won't taste the same because you can't get those rolls outside of Bakersfield.
Bill K's picture
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.
Anonymous's picture
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.
phantom_of_Pyrenees's picture
if you dont tell people its beef tongue and just serve it and "pickled beef" people will eat it readily. the mind and power of suggestion at work. the first time I tried dog soup in Korea I wasnt told what I was eating until I had finished the bowl..I assumed I was eating some kind of beef soup, and it was palatable and it didnt strike me as odd or foreign tasting.. when my new friend informed me of what I had just eaten, I literaly had to dash for the door, and lost my cookies