You may also like
Ingredients
- 1 beef tongue
- 1 cup vinegar
- 1 cup water
- salt and pepper
Method
- Cook tongue in salted water until very tender, 3 to 4 hours or until easily pierced with a fork.
- Cool the tongue in the cooking liquid.
- When cool, drain; remove skin and roots, slice thinly.
- Mix vinegar, water and salt/pepper together.
- Place sliced tongue in liquid, adding more salt as needed.
- Let stand 3 to 4 hours in the brine.
- The meat may be eaten cold or heated and served with a nice gravy is made to go over it.