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Lengua a la Vinagreta

Serves 8 Appetizer gluten-free, dairy-free, meat, Appetizers

Lengua a la Vinagreta

Lengua a la Vinagreta is a beloved dish in Argentina, featuring tender slices of boiled beef tongue dressed in a zesty vinaigrette. The combination of diced onion, red pepper, and parsley mingles with olive oil and white wine vinegar to create a refreshing contrast to the rich meat.

This dish is a staple in picadas, where it is enjoyed as a flavorful appetizer rather than a culinary challenge. The sharpness of the vinaigrette complements the tongue's texture, making it a memorable part of any gathering.

Ingredients

  • 1beef tongue
  • 1onion, diced
  • 1red pepper, diced
  • 4 tbspolive oil
  • 3 tbspwhite wine vinegar
  • parsley — chopped
  • to tastesalt

Method

  1. Place the beef tongue in a large pot and cover it with water. Add a pinch of salt and any aromatics you like, such as bay leaves or peppercorns, to enhance the flavor. Bring the water to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot. Cook until a knife easily slips into the thickest part of the tongue, which should take about 2 hours. The tongue should feel tender and not resist the knife.
  2. Once the tongue is tender, remove it from the pot and let it cool slightly until you can handle it comfortably. While still warm, peel off the thick, outer layer of skin. It should come off easily, revealing the smooth, tender meat underneath. Discard the skin.
  3. Slice the peeled tongue into thin slices, about 1/4 inch thick. Arrange the slices in a large bowl or shallow dish, ensuring they are spread out to allow even dressing.
  4. In a separate bowl, combine the diced onion and red pepper with 4 tablespoons of olive oil and 3 tablespoons of white wine vinegar. Add chopped parsley to taste, and season with salt. Mix well to combine all the ingredients, creating a vibrant vinaigrette.
  5. Pour the vinaigrette over the warm tongue slices, ensuring each piece is well coated. The warmth of the tongue will help it absorb the flavors of the vinaigrette more effectively, enhancing the overall taste.
  6. Let the dressed tongue cool to room temperature. This allows the flavors to meld and the vinaigrette to soak into the meat, making it more flavorful.
  7. Serve the Lengua a la Vinagreta as part of a picada, a traditional Argentine appetizer spread. Arrange the slices on a platter, and enjoy them with other small bites and a glass of wine.