Ingredients
1 each whole beef tongue
1 each large onion, quartered
3 each bay leaves
1 each tub of ice water
1 1/2 cup basic french vinaigrette
Directions
In large stockpot, bring beef tongue, onion and bay leaves to rolling
boil. Simmer until tongue is easily pierced with fork, approx 45
minutes to an hour per pound. Plunge tongue into ice water, cool
until it can be easily handled. Peel tongue, and trim fat and
membranes from the underside. Slice into 1/4 to 1/3 inch slices.
Arrange in shallow non-metallic dish, and pour French vinaigrette
salad dressing over slices. Marinate in refrigerator for at least 8
hours. Serve cold. Nice with a green salad for a lighter lunch.
Servings: 1 servings
Pickled Beef Tongue Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into history, in fact as far back into recorded history as the early Egyptians, and possibly even further. However, generally, these ancient cook books were just primitive pictorial instructions for meal preparation.
Later on, we find a couple of books dating from the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are not about the spicy food that is popular today, but instead descriptions of the types of food on the menues of the rich people of that time. By the time we get to the 20th century, cook books were starting to become popular due to higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Pickled Beef Tongue recipe.
