Tongue in Vinaigrette

Ingredients

• Beef tongue (Quantity not specified; cook whole.)
• Onion (For boiling the tongue; quantity not specified.)
• Garlic (For boiling the tongue; quantity not specified.)
• Bay leaf (For boiling the tongue; quantity not specified.)
• Black pepper (For cooking and the vinaigrette; quantity not specified.)
• Salt (For cooking and the vinaigrette, to taste.)
• 2 cup Oil (For the vinaigrette.)
• 1 cup Vinegar (The author used apple cider vinegar.)
• 2 Small red onions (Chopped for the vinaigrette.)
• 1 Large red bell pepper (Green bell pepper may also be added, according to the source.)
• Parsley (Quantity not specified.)
• 2 Garlic (For the vinaigrette.)
• Chili pepper (Quantity not specified; add to taste.)
• Rosemary (The transcriber states that it was used during cooking because it was what they had; it does not appear in the written recipe.)

Steps

1. 1

   Place the tongue in a pot with the onion, garlic, bay leaf, black pepper, and salt. Cover it with water if necessary and boil for approximately 2 hours, until cooked and tender. The transcriber also mentions optionally adding rosemary during cooking.

2. 2

   When the tongue is lukewarm, peel it; the skin comes off easily while it is still somewhat warm.

3. 3

   Slice the tongue. You can cut it by hand or use a slicing machine, as shown in the source.

4. 4

   Prepare the vinaigrette by mixing 2 cups of oil with 1 cup of apple cider vinegar or the vinegar of your choice.

5. 5

   Add the red onion, red bell pepper, parsley, 2 garlic cloves, salt, black pepper, and chili pepper to the mixture. The source indicates that green bell pepper may also be used instead of, or in addition to, the red bell pepper.

6. 6

   Place the tongue slices in the vinaigrette and let the preparation rest for 24 hours so the flavors can develop.

7. 7

   Store the tongue in vinaigrette in an airtight container in the refrigerator. The source indicates that it keeps for up to 5 days when properly refrigerated.

Notes

The quantity of tongue and the quantities of several aromatics are not specified in the source. Always keep the preparation refrigerated in an airtight container. The transcriber mentions rosemary as an optional addition during cooking.

Nutrition per serving

• appetizer
• cold dish
• meat
• marinated
• Latin American cuisine
• gluten-free
• refrigerated storage