Lengua a la Vinagreta

Name: Lengua a la Vinagreta
Prep time: PT45 minutes
Cook time: PT3 hours
Total time: PT3 hours 45 minutes + chilling time (minimum 4 hours, preferably overnight)
Yield: 8
Cuisine: Argentina
Ingredients: 1 large (approx. 1.5 - 2 kg / 3-4 lbs) undefined Beef tongue; 2-3 undefined Bay leaves; 1 teaspoon undefined Peppercorns (black); 1 tablespoon (for boiling water) undefined Salt; 1 large undefined Red bell pepper; 1 large undefined Green bell pepper; 2 medium undefined Yellow or white onion; 1 large bunch undefined Fresh parsley; 1/2 cup (120 ml) undefined Extra virgin olive oil; 1/4 cup (60 ml) undefined Red wine vinegar or white wine vinegar; 1 tablespoon (optional, for emulsification) undefined Dijon mustard; to taste undefined Salt and freshly ground black pepper

Argentine Beef Tongue in Vinaigrette

A classic Argentine cold appetizer, Lengua a la Vinagreta features tender, slow-cooked beef tongue marinated in a zesty vinaigrette. It's often served as a side dish during asados (barbecues) and is even better made a day in advance.

準備時間45 minutes

調理時間3 hours

合計時間3 hours 45 minutes + chilling time (minimum 4 hours, preferably overnight)

分量8

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the tongue: Place the rinsed beef tongue in a large pot. Cover with cold water by at least 2 inches. Add 1 tablespoon of salt, bay leaves, and peppercorns. Bring to a rolling boil over high heat.
⏱️ 10 minutes
2
Simmer until tender: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for approximately 3 hours, or until the tongue is very tender when pierced with a fork. The thickest part should yield easily. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
⏱️ 3 hours
3
Cool and peel the tongue: Carefully remove the cooked tongue from the pot and let it cool slightly until it's comfortable to handle. The tough outer skin should now peel off easily. If it's difficult to peel, return the tongue to the hot water for a few more minutes. Discard the skin.
⏱️ 15 minutes
4
Slice the tongue: Once peeled, slice the tongue thinly against the grain into bite-sized pieces. Aim for slices about 1/8 inch (3mm) thick. Place the sliced tongue in a non-reactive bowl (glass or ceramic).
⏱️ 15 minutes
5
Prepare the vinaigrette and vegetables: In a separate bowl, combine the finely diced red and green bell peppers, onions, and chopped parsley. In a small bowl or jar, whisk together the olive oil, vinegar, and optional Dijon mustard. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed; the vinaigrette should be zesty.
⏱️ 10 minutes
6
Combine and marinate: Pour the vinaigrette over the sliced tongue and vegetables. Gently toss to ensure everything is evenly coated. Cover the bowl tightly with plastic wrap or a lid.
⏱️ 5 minutes
7
Chill to meld flavors: Refrigerate the Lengua a la Vinagreta for at least 4 hours, but preferably overnight. This allows the flavors to meld and the tongue to chill thoroughly.
⏱️ Minimum 4 hours, preferably overnight
8
Serve: Before serving, give the mixture a final stir. Taste and adjust seasoning one last time if necessary. Serve cold as an appetizer or a side dish.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓For best results, prepare this dish a day in advance to allow the flavors to fully develop.
✓Serve chilled as a refreshing appetizer or a flavorful side to grilled meats (asado).
✓Ensure the tongue is completely tender before peeling; this makes the process much easier.
✓Adjust the amount of vinegar and oil in the vinaigrette to your preference for tanginess.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add sliced hard-boiled eggs to the mix for extra richness.
Incorporate other finely diced vegetables like celery or carrots for added texture and flavor.
For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.