Wool Growers Basque Pickled Tongue

Yum! Tongue!

From Episode 2: Bumps, Basque and Bakersfield

5.0 from 1 reviews
Wool Growers Basque Pickled Tongue
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
It's not actually pickled! Makes excellent sandwiches or eat as an appetizer with bread or crackers. Very simple recipe with excellent flavor, with a few Basque tips to get it right!
Ingredients
  • 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
Instructions
  1. 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).
  2. Let rest for ~5 minutes then peel skin from tongue.
  3. Refrigerate tongue for 24 hours until firm in order to be able to slice it thin.
  4. Crush garlic, very important to bring out the oil.
  5. Mix vinegar, oil, crushed garlic, and chopped parsley.
  6. Slice very thin, about 2-3 millimeters. Slice what you want to eat, save the rest.
  7. Spread on plate then add salt and pepper to taste.
  8. Drizzle dressing over sliced tongue and serve immediately.
Notes
If the vinegar sits too long on the tongue it will make the meat too soft.

6 thoughts on “Wool Growers Basque Pickled Tongue

  1. Thanks I just found your site. I have eaten at the Wool Growers and it was great.

  2. I grew up in Bakersfield and started eating at the Wool Growers in kindergarden. I am now in my 70’s.My mother made a version of this but by accident found your recipe today. I had lost Mom’s recipe so I am going to try this with the tongue I bought today.

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