Braised Tongue
For the original recipe and instructions, see “Braised Tongue” at cooking.nytimes.com
Ingredients
- 3 tablespoons neutral oil, like grapeseed or vegetable
- 2 Spanish onions, roughly chopped
- 2 ribs celery, roughly chopped
- 1 large carrot, peeled and roughly chopped
- 1 3- to 3 1/2-pound beef tongue, rinsed
- 12 parsley stems
- 2 dried bay leaves
- ½ tablespoon black peppercorns
- 4 tablespoons red-wine vinegar
- 1 tablespoon kosher salt
- Sauce gribiche (see recipe)
- Fresh parsley
- Extra-virgin olive oil
Recipe copyright
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