Mom Malone's Basque Pickled Tongue
|White onion||1 , sliced|
|Garlic||4 Clove (20 gm), minced|
|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|
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.