Beef tongue in vinaigrette (lengua a la vinagreta)
A fixture of the cold Christmas and New Year table in Argentina and Uruguay: boiled beef tongue, peeled and thinly sliced, under a vinaigrette of onion, peppers, garlic, parsley and chopped egg. Made ahead and often served with Russian salad.
- 5 h 25Time
- 53 minHands-on
- 4Portions
- 56 gprotein per portion
- 900kcal per portion
Ingredients for 4 portions
- 1Beef tongue
- 1Yellow onion, halved
- 1Carrot, in chunks
- 2Bay leaves
- to tasteBlack pepper
- to tasteSalt
- 3Eggs
- 1Yellow onion, finely chopped
- 2Bell peppers, 1 red and 1 green, finely chopped
- 2 clovesGarlic, finely chopped
- 4 tbspParsley, chopped
- 130 mlRapeseed oil
- 60 mlVinegar
Method
- Rinse the tongue well and put it in a large pot with the halved onion, carrot, bay leaves, a few peppercorns and salt. Cover with cold water, bring to the boil and skim.
- Lower the heat and simmer, covered, for about 2½ hours, until the tongue is tender and a knife slides easily into the thickest part.
- Meanwhile, boil the eggs for 10 minutes, cool them in cold water, then peel and chop.
- Finely chop the onion, peppers, garlic and parsley and mix them in a bowl with the oil and vinegar. Stir in the chopped eggs and season with salt and pepper.
- Lift out the tongue and peel off the skin while it is still hot, when it comes away easily. Trim off any fat and gristle at the root.
- Leave the tongue to cool for 30 minutes.
- Slice the tongue thinly, arrange the slices on a serving dish and spoon the vinaigrette over.
- Cover and leave to marinate in the fridge for at least 2 hours, ideally overnight. Serve cold.
