Lengua a la Vinagreta

Ingredients

• 1 beef tongue (about 2 pounds / 900g) 1 beef tongue (about 2 pounds / 900g)
• 1 onion, peeled and quartered 1 onion, peeled and quartered
• 2 carrots, peeled and roughly chopped 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped 2 celery stalks, roughly chopped
• 4 cloves of garlic, peeled 4 cloves of garlic, peeled
• 1 bay leaf 1 bay leaf
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 cup (240ml) red wine vinegar 1 cup (240ml) red wine vinegar
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh oregano, finely chopped 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 5g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, place the beef tongue, onion, carrots, celery, garlic, bay leaf, salt, and black peppercorns. Add enough water to cover the tongue.
2. 2.
   Bring the pot to a boil over high heat, then reduce the heat to low and simmer for about 2 to 3 hours, or until the tongue is tender.
3. 3.
   Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat.
4. 4.
   Slice the tongue thinly and place the slices in a shallow dish.
5. 5.
   In a separate bowl, whisk together the red wine vinegar, olive oil, parsley, oregano, thyme, Dijon mustard, salt, and pepper.
6. 6.
   Pour the vinaigrette over the sliced tongue, making sure all the slices are well coated. Cover the dish and refrigerate for at least 2 hours, or overnight for better flavor infusion.
7. 7.
   Serve the Lengua a la Vinagreta chilled, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the tongue until it is tender enough to be easily sliced. Removing the outer skin and excess fat after cooking will result in a more enjoyable texture.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the vinaigrette.
• Serve the Lengua a la Vinagreta with crusty bread or toasted baguette slices to soak up the delicious vinaigrette.
• If you prefer a milder flavor, reduce the amount of vinegar in the vinaigrette.
• Leftover Lengua a la Vinagreta can be used as a filling for sandwiches or wraps.
• Experiment with different herbs and spices in the vinaigrette to customize the flavor to your liking.

Serving advice

Serve Lengua a la Vinagreta chilled as an appetizer or a main course. Accompany it with a side of fresh salad or roasted vegetables for a complete meal.

Presentation advice

Arrange the thinly sliced beef tongue on a platter and drizzle the vinaigrette over the top. Garnish with fresh herbs for an added pop of color. Serve with a side of crusty bread or toasted baguette slices.