Cold beef tongue with artichokes

For cooking you will need:

1.5 kg neat's tongue

2 pcs. onion

1 pcs. carrot

1 h. l. peas white pepper

1 pcs. bay leaves

2 canned peeled artichokes - banks

2 pcs. boiled egg

4 Art. l. vegetable oil

1 Art. l. vinegar

1/2 parsley - beam

1 black pepper - a pinch

In a pan pour 2 liters of water, put peeled and sliced onion, carrots, peppercorns, bay leaf and put on fire. Allow the water to boil, add the beef tongue and cook until until the ends of the languages will be easily punctured with a knife.

Artichokes recline in a colander and drain the water. Peeled eggs and onion cut into cubes. Vegetable oil mixed with vinegar, chopped parsley and diced onions, add the artichokes and put in a salad bowl. Sprinkle with chopped eggs and black pepper.

Prepares a clean, pre-down in cold water, cut into slices and arrange on a platter.