Marinated tongue with tartar sauce

In a large pot we put onions, celery, tongue and carrots. Fill with cold water, argument Ingredients:

• Beef tongue - 1 piece
• Carrot - 1 piece
• Celery Stem - 1 Piece
• White bulb - 1 piece
• Garlic - 1 Tooth
• White wine vinegar - 200 Milliliters
• Salt and pepper - - To taste
• Eggs - 4 pieces
• Fresh parsley leaves - - To taste
• Olive Oil - 200 Milliliters

Instructions

In a large pot we put onions, celery, tongue and carrots. Fill with cold water, bring to a boil, then a little salt, reduce heat and simmer for 3 hours. In a bowl, make a marinade - mix the vinegar, finely chopped garlic, salt and pepper. Finely-thinly cut the welded tongue, lower it into the marinade and put in the refrigerator for 1.5 hours. In parallel, we cook 3 eggs for the sauce. From boiled eggs we get yolks, we lower them into a bowl of blender and whisk together with one raw yolk. Then add here the parsley, half a white onion and whisk again to homogeneity. After whipping, gradually pour in olive oil first, then - wine vinegar. We bring the sauce to the desired consistency - some like a thicker, some more liquid. In any case, the entire process of whipping the sauce will take no more than 6-7 minutes. All, slices of pickled tongue can be served with tartar sauce. Bon Appetit :)

Servings: 3-4