INGREDIENTS
- For cooking:
- – 1 massive tongue.
- – 1 department of leek.
- – 1 carrot.
- – 1 onion
- – 2 cloves of Garlic.
- – 2 Laurel leaves.
- – Peppercorns (5/6).
- – 2 tablespoons of coarse salt.
- For the plating:
- – 2 cups of oil.
- – 1 cup of vinegar.
- – 1 tbsp minced garlic
- – 1 tbsp parsley.
- – 4 hard-boiled eggs.
- – 1 sautéed julienne onion.
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PROCEDURE:
1. Boil the tongue for about 2 hours, together with the greens reduce into items, with crushed garlic, bay leaf, peppercorns and salt.
2. Let it cool in the identical water. Take away the pores and skin.
3. Reduce into 1cm thick slices and place in a container.
4. Alternatively, in a bowl combine the vinegar, oil, garlic, parsley, salt and pepper.
5. Pour over the tongue and full with caramelized onion and sliced hard-boiled egg.
6. Retailer within the fridge till able to eat.
