Culinary Arts Institute
1 fresh beef tongue (about 4 pounds)
1 onion stuck with 4 cloves
1/2 cup lime juice
1. Wash tongue and put into a large saucepan. Add water to cover and remaining ingredients. Cover and simmer about 2 hours, or until tongue is tender.
2. Cool tongue, then remove skin, cut away roots and gristle.
3. Slice the tongue diagonally and against the grain. Arrange slices on a platter. Garnish with sliced hard-cooked eggs, pickles, avocado wedges, and sliced tomatoes.
About 12 servings
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