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Lengua a la vinagreta
Beef tongue with vinaigrette
Lengua a la vinagreta: Argentina's cold beef tongue under a sharp parsley and egg vinaigrette
Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.
- Total time
- 210 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the tongue
- 2 ⅝ lb beef tongue
- 1 onionhalved
- 1 carrot
- 2 tsp salt
For the vinaigrette
- 3 hard-boiled eggschopped
- 1 bunch flat-leaf parsleyfinely chopped
- 2 cloves garlicfinely chopped
- 1 red pepperfinely diced
- ½ red onionfinely diced
- ¼ cup white wine vinegar
- ¾ cup sunflower or olive oil
- ½ tsp chilli flakes
- 1 tsp salt
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Method
0/5 doneStep 1: Scrub 2 ⅝ lb beef tongue under cold water. Put in a pot with 1 onion, 1 carrot, 2 bay leaves, 10 black peppercorns and 2 tsp salt, cover with water and simmer gently for 2½–3 hours, until a skewer slides into the thickest part easily.
170 minStep 2: Lift out and, while hot, slit the thick skin along the top and peel it off. Trim away any gristle and fat at the root end. A common mistake is letting it cool first: the skin then sticks and tears the meat.
10 minStep 3: Cool, wrap and chill for at least 2 hours, then slice thinly across.
Step 4: Mix 3 hard-boiled eggs, 1 bunch flat-leaf parsley, 2 cloves garlic, 1 red pepper, ½ red onion, ¼ cup white wine vinegar, ¾ cup sunflower or olive oil, ½ tsp chilli flakes and 1 tsp salt.
Step 5: Layer the tongue slices on a platter, spoon the vinaigrette over generously and chill for at least 2 hours, or overnight. Serve cold.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 22 g
- Carbs
- 4 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lengua a la vinagreta take?
- About 210 minutes in total: 30 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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