PICKLED BEEF TONGUE BY EDDIE
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Cover tongue with cold water; simmer for 1 hour or until tender.
Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.