Pickled Lengua (tongue) and Beet Salad

Serves 4 (as hors doeuvres)

Prep Time: minutes
Cooking Time: minutes

Ingredients
Salad:
2 cups cooked and diced beets
1 cup cooked and diced Brandt All Natural Beef tongue

(recipe follows)
2 cups red wine vinegar
1 1/2 cups sugar (or to taste)
4 tablespoons Mexican oregano
Sea salt and cracked black pepper
2 cups baby lettuces or spinach

Brandt All Natural Beef Braised Tongue:
1 whole fresh Brandt All Natural Beef tongue
6 cups chicken stock
2 cups vinegar

Directions
Salad:
Heat vinegar to simmer and add sugar. Cook for 2 minutes and then pour over diced tongue. Allow to cool then mix in beets, oregano and season to taste with salt and pepper. Serve at room temperature garnished with baby lettuces or spinach

Brandt All Natural Beef Braised Tongue:
Heat stock and vinegar to a boil. Place whole tongue into stock and reduce to a simmer. Cover pot and cook until tongue is very tender and a knife slides out easily when stabbed (about 2 hours). Cool tongue until easily handled and peel off outer membrane.

Place tongue back into cooking liquid and allow to cool over night in refrigerator. Warm tongue over low heat and rinse any stock off. Dice into 1/4 pieces and proceed with recipe.