Boiled Tongue with Green Salsa

Description

The tongue can be served boiled, or it can be sliced and sautéed in clarified butter until golden brown.

Ingredients

• Onion - 1 head
• Beef tongue - 1½ kg
• Clove - 2 pieces
• Carrot - 1 piece
• Celery stalk - 2 pieces
• Parsley - 3 pieces
• Garlic - 2 cloves
• Green peppercorns - 6 pieces
• Allspice berries - 6 pieces
• Thyme - 1 stalk
• Bay leaf - 1 piece
• Arugula - 0.7 oz
• Parsley - 0.5 oz
• Capers - 1 tablespoon
• Gherkins - 3 pieces
• Anchovy fillet - 2 pieces
• Shallot - 1.1 oz
• Meyer Lemon Juice - 2 spoons
• Olive Oil - 3 spoons
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the tongue in a large saucepan with boiling water. Stick cloves into a whole peeled onion and add it to the pot, along with sliced carrots and celery, as well as a clove of garlic. Skim off any foam, then add both types of pepper, parsley, garlic, thyme, and bay leaves. Simmer for approximately 1.5 to 2.5 hours until the tongue is tender.

Step 2

In the bowl of a food processor, add arugula, parsley, rinsed capers and gherkins (previously washed under running water to remove salt), anchovy fillets, chopped shallot, garlic, and pour in lemon juice. Blend until it forms a coarse paste. Then, add olive oil and blend until smooth. Season with salt and pepper to taste.

Step 3

Transfer the cooked tongue to ice water for 30 seconds, then remove the skin. Allow it to cool completely.

Step 4

Thinly slice the cooled tongue with a sharp knife and serve it with salsa, which can be chilled in the refrigerator for a short time before serving if desired.

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