Uruguayan Beef Tongue Vinaigrette

Uruguayan Beef Tongue Vinaigrette

Ingredients:

1 beef tongue (about 4 lbs)
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, quartered
2 bay leaves
10 black peppercorns, whole
3/4 cup extremely virgin olive oil
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
1 hard-boiled egg, finely chopped
Sea salt and freshly-ground pepper to taste

Combine the beef tongue, carrots, celery, onion, bay leaves and peppercorns in a large pot, and add water to cover by approximately 2 inches. Bring to boil over high heat. Reduce heat to low and simmer, covered, for 2 1/2 to 3 hours.

Remove the beef tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.

Whisk together the olive oil, vinegar and mustard. Stir in the chopped egg, salt and pepper, and spoon the sauce over the tongue. Let the tongue marinate in the refrigerator, covered, for at least 3 hours or up to overnight. Serve cold or at room temperature.

Serves up 8 to 12 beef tongue lovers.