1each: small carrot½ small yellow onion and 1 stalk of celery, roughly chopped
1dried bay leaf
Italian parsley coarsely choppedroughly ¼ cup
Fresh cilantrocoarsely chopped, roughly ¼ cup
½cupflavorful oillike virgin olive oil, or an oil of your choice
½teaspoonkosher saltor more to taste
Crushed red pepperabout ¼ teaspoon, or more to taste (optional)
2tablespoonsred wine vinegar
1garlic clovelightly crushed with the back of a knife
Combine the tongues and ingredients for braising in a high-sided pan, such as a 3 qt sauce pot. Make sure the tongues are covered with water, if they aren’t add a little more water until they’re covered by approximately ½ inch.
Bring the mixture to a simmer and cook slowly, covered, about 1.5 hours, or until the tongues are tender when pierced.
When the tongues are tender, take them off the heat and cool in their liquid until you can handle them. Peel with your hand or a paring knife, it will be easier if they’re still warm.
Trim any excess connective tissue and bits of skin that may be left on if any were resisting being peeled.
Refrigerate the tongues for a few hours to firm up and make them easy to slice.
Slice the tongues into ¼ inch slices, then combine with the marinade ingredients. Double check the seasoning and add more salt, vinegar, or crushed red pepper to taste, keeping in mind the seasonings will get stronger as the tongues sit and the flavors meld.
Transfer the tongues to a container, pressing them down so the vinaigrette and juices cover the top and refrigerate until needed. They're best after marinating for a few hours. The tongues will keep refrigerated for 4 days.
This is excellent for sandwiches and bringing on picnics.