All the dogs keep trying to teach me bark, but I still don’t understand.
Basque Tongue Recipe
This is my version of my family’s Basque Tounge Recipe. It’s traditional at family gatherings. It takes five days to do it right, but you can rush it in a pinch.
Phase One: Simmer Mixture
- 1 two to four lb cow tonuge
- 2 large onions, diced
- 8-12 cloves of garlic, diced
- 2 Tbsp salt
- 1 lg bay leaf
- 1 Tbsp whole peppercorn
- 1 Tbsp celery seed powder
Wash tongue. Place in large pot, cover with water and the simmer the mixture. Allow to simmer (ie, low boil) on medium heat for about an hour per pound until tender. Periodically sure the tounge is mostly submerged
Once tender, remove from pot and peel off the membrane. place tongue in fridge overnight.
In the morning, slice tongue into thin slices (preferably with a deli slicer). Arrange sliced tongue in oblong glass baking dish. Don’t use a plastic dish or metal pan as either of these will adversely affect the taste of your marinade.
Phase two: marinade mixture
- 3 cups red wine vinegar
- 1 cup extra virgin olive oil
- 1 cup vegetable oil
- 1/2 cup Ortega brand green chilis
- 1/2 cup parsley, chopped
- 12-18 cloves garlic, diced
- 2 cups minced garlic
- 4 Tbsp garlic salt
- 2 Tbsp pepper
- 1/2 Tbsp basil
- 1/2 Tbsp rosemary
Pour marinade into bowl and mix throughly. Then pour on top of your tounge slices in the baking dish, being sure the slices are completely covered.
Cover dish with plastic wrap and marindae in fridge for two to four days.
You’ll also want to make sure to leave a box of baking soda open in the fridge so that your refrigerator will eventually smell like something else.
Plate tounge on a large party platter. Spoon solid marinade garlic on top evenly. Serve with sourdough rolls.