From Episode 2: Bumps, Basque and Bakersfield
Wool Growers Basque Pickled Tongue
Author: Wool Growers
Recipe type: Appetizer
- 1 tongue
- 4 cloves of crushed garlic
- ⅛ cup of cider vinegar
- ⅛ cup of vegetable oil (or olive)
- 1 small bunch of chopped parsley
- Salt and Pepper to taste
- Bring tongues to a boil until tender in plain water for ~3 to 5 hours or 50 minutes per pound depending on size (my grandma adds some herbs).
- Let rest for ~5 minutes then peel skin from tongue.
- Refrigerate tongue for 24 hours until firm in order to be able to slice it thin.
- Crush garlic, very important to bring out the oil.
- Mix vinegar, oil, crushed garlic, and chopped parsley.
- Slice very thin, about 2-3 millimeters. Slice what you want to eat, save the rest.
- Spread on plate then add salt and pepper to taste.
- Drizzle dressing over sliced tongue and serve immediately.
If the vinegar sits too long on the tongue it will make the meat too soft.