Title: Pickled beef tongue
 Categories: Basque, Meats, Side dish
      Yield: 1 Servings
 
      1 ea Whole Beef Tongue
      1 ea Large Onion, quartered
      3 ea Bay Leaves
      1 ea Tub of ice water
  1 1/2 c  Basic french vinaigrette
 
  In large stockpot, bring beef tongue, onion and bay leaves to rolling
  boil. Simmer until tongue is easily pierced with fork, approx 45
  minutes to an hour per pound. Plunge tongue into ice water, cool
  until it can be easily handled.  Peel tongue, and trim fat and
  membranes from the underside. Slice into 1/4 to 1/3 inch slices.
  Arrange in shallow non-metallic dish, and pour French vinaigrette
  salad dressing over slices. Marinate in refrigerator for at least 8
  hours. Serve cold. Nice with a green salad for a lighter lunch.