Uruguayan Beef Tongue Vinaigrette (Lengua A La Vinagreta)

• 1 beef tongue
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 onion, quartered (medium sized)
• 2 bay leaves
• 10 black peppercorns
• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon mustard, Dijon-style
• 1 hard-boiled egg, finely chopped (pressed through a coarse sieve fine too)
• salt, to taste
• pepper, freshly ground, to taste

1. Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours.
2. Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.
3. Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue.
4. Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.

beef, carrots, celery, onion, bay leaves, black, extra virgin olive oil, red wine vinegar, egg, salt, pepper

Taken from www.food.com/recipe/uruguayan-beef-tongue-vinaigrette-lengua-a-la-vinagreta-376350 (may not work)