Boiled Tongue Vinaigrette
|Beef tongue||4 Pound|
|Onion||1 , studded with three cloves|
|Celery rib with leaves||1|
|Parsley sprigs||4 Small|
|Cold water||2 Cup (32 tbs)|
|Vinaigrette sauce||1 1⁄4 Cup (20 tbs)|
Place tongue in kettle with onion, leek, celery, parsley, bay leaf, peppercorns and salt.
Add water to cover.
Cover tightly, bring to a boil, lower heat and simmer until tender, about three and one-half hours.
Cool in broth.
Remove tongue from kettle, reserving broth.
Cut off bones and gristle at thick end of tongue.
Slit skin from thick end to tip on underside.
Using a paring knife, loosen skin at thick end and peel off skin from thick end to tip.
Reheat tongue in broth.
Discard broth and place tongue on a serving dish.