Syrian Beef Tongue Salad

• 1 fresh lemon
• 1 medium onion, diced
• 2 green onions, finely chopped (seasonal)
• 1 stalk chives, finely chopped (seasonal)
• 5 tablespoons arabic olive oil, to taste
• salt, to taste
• allspice (optional)
• 1/2 cup fine chopped fresh green parsley
• 2 cups cube cut cold beef tongues, cooked

1. Wash the beef tongue and brush it under cold running water.
2. Trim all fat that is visible.
3. Place the meat in cold water over high heat.
4. when water is boiling, turn of the heat and take the pot off the stove and dump the hot water.
5. remember that it is hot boiling so dump away from you and stay safe.
6. turn on the cold water and wash the tongue.
7. remove all clusters of scum that are in meat grooves.
8. fill the pot with fresh cold water and on to stove it goes.
9. Now you can add 1 tbls of salt into the water.
10. your meat is on high heat.
11. When the water starts to boil; turn the heat from high to medium.
12. add 1 tbls of allspice to the boiling water.
13. skim water periodicly to remove the scum of the meat.
14. It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on.
15. take the tongue and slice the surface to skin it from the tastebuds layer.
16. Cool the meat in the fridge.
17. When the meat is cold you can cut the meat into cubes.
18. Mix the Ingredients and enjoy served cold with peta.

lemon, onion, green onions, stalk chives, olive oil, salt, allspice, fresh green parsley, cold beef

Taken from www.food.com/recipe/syrian-beef-tongue-salad-98853 (may not work)