Traditional cold-cut beef tongue where beef tongue is boiled in spiced water, peeled of its membrane, and thinly sliced. An elegant offal delicacy for meze plates and cold cut tables, it stands out for its tender texture.
Boil the beef tongue with a whole onion, bay leaf, whole black peppercorns, and salt in plenty of water for about 90 minutes, until it softens enough to be pierced with a fork.
Remove the tongue from the water while still hot and peel off the white membrane. Important: The membrane peels off easily while hot — don't wait for it to cool.
Cut the tongue into thin slices. Season with olive oil and lemon juice, garnish with chopped parsley, and serve cold.
Important: Peeling the membrane off the tongue right after boiling, while it's still hot, is much easier; once it cools the membrane sticks tight. Caution: Make sure the tongue is tender enough to pierce with a fork — a tough tongue won't slice thin. Offal must be fully cooked. Contains no tree nuts, no gluten.
Onion, bay leaf, and whole black peppercorns added to the boiling water give the tongue a pleasant aroma. You can season the boiled tongue with olive oil and lemon and garnish with parsley before serving.
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