1. Cook tongue in salted water until very tender, 3 to 4 hours or until easily pierced with a fork. 2. Cool the tongue in the cooking liquid. 3. When cool, drain; remove skin and roots, slice thinly. 4. Mix vinegar, water and salt/pepper together. 5. Place sliced tongue in liquid, adding more salt as needed. 6. Let stand 3 to 4 hours in the brine. 7. The meat may be eaten cold or heated and served with a nice gravy is made to go over it. ---------------------------------------------------------------------------
Nutrition
Ingredients
