Pomeranian-style Pickled Beef Tongue

Ingredients

In this Pomeranian adaptation, the traditional Argentinian Lengua a la vinagreta is transformed into a pickled beef tongue dish with a Pomeranian twist. The flavors are adjusted to suit the Pomeranian cuisine, incorporating local spices and ingredients. The cooking techniques remain similar, but the dish is served cold instead of warm, which is more typical in Pomeranian cuisine. We alse have the original recipe for Lengua a la vinagreta, so you can check it out.

• 1 beef tongue (about 2 pounds / 900g) 1 beef tongue (about 2 pounds / 900g)
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 bay leaves 2 bay leaves
• 10 black peppercorns 10 black peppercorns
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons mustard 2 tablespoons mustard
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the beef tongue in a large pot and cover it with water. Add the sliced onion, carrots, bay leaves, and black peppercorns.
2. 2.
   Bring the water to a boil, then reduce the heat and simmer for about 2 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.
   In a bowl, combine the white vinegar, apple cider vinegar, mustard, sugar, salt, black pepper, and allspice. Mix well to create the vinaigrette.
5. 5.
   Place the peeled beef tongue in a container and pour the vinaigrette over it, ensuring it is fully submerged. Cover the container and refrigerate for at least 24 hours, allowing the flavors to develop.
6. 6.
   Once fully pickled, remove the beef tongue from the vinaigrette and slice it thinly.
7. 7.
   Serve the Pomeranian-style pickled beef tongue cold as an appetizer or light meal.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the beef tongue until it is tender. The cooking time may vary depending on the size and quality of the tongue. It should be easily pierced with a fork when done.

Tips & Tricks

• For added flavor, you can add a few cloves of garlic to the pickling vinaigrette.
• Serve the pickled beef tongue with crusty bread or crackers for a delicious combination of textures.
• Adjust the amount of mustard and spices according to your taste preferences.

Serving advice

Serve the Pomeranian-style pickled beef tongue cold as an appetizer or light meal. Garnish with fresh herbs, such as parsley or dill, for an extra touch of freshness.

Presentation advice

Arrange the thinly sliced pickled beef tongue on a platter, drizzling some of the vinaigrette over the top. Garnish with fresh herbs and serve with bread or crackers on the side.