Slices of melt-in-the-mouth tender beef tongue are marinated in a vinagrette made with wine vinegar, garlic, rosemary, parsley and chili flakes. Serve lengua a la vinagreta as an appetizer or main dish.
Many meat recipes begin by marinating raw meat in seasonings and spices before cooking it. The opposite is true when making lengua a la vinagreta.
The beef tongue is boiled with minimal seasonings until tender, cooled, chilled then peeled and cut into the slices. The vinaigrette is mixed and poured over the cold tongue slices. The meat is left to soak up the flavors in the dressing and served either cold or at room temperature.
Parsley, garlic and chili are the most common flavorings added to the oil and vinegar mixture. I went a few steps farther because I wanted a more citrusy aroma and taste.
A sprig of rosemary, cilantro lime pepper salt and lemon pepper seasoning went into the vinaigrette too. No, this is not a sponsored post. Sponsored posts make me cringe so I don’t do that.
If you can’t find the seasonings shown above, I recommend that you add chopped cilantro and grated lime (or lemon) zest to the vinagrette. The aroma and flavor will amaze you.
Beef Tongue in Vinaigrette (Lengua a la Vinagreta)Recipe by
- 1 beef tongue about 1 kilogram, cooked until tender, chilled, peeled and sliced (see full instructions)
- ¾ cup neutral-tasting oil like canola or soya oil
- ¼ cup extra virgin olive oil
- ½ cup wine vinegar red was used here but white is fine
- 2 tablespoons finely chopped garlic
- 1 sprig rosemary stripped and leaves roughly chopped
- ¼ cup chopped parsley
- salt to taste
- pepper to taste
- 1 tablespoon chili flakes you may use less or more than a tablespoon
- 2 tablespoons chopped cilantro stems and leaves (optional)
- ½ teaspoon lime or lemon zest (optional)
- Arrange the beef tongue slices in a tray.
- Make the vinagrette by whisking all the ingredients together.
- Pour the vinaigrette over the beef tongue slices making sure that every slice catches a generous amount of the mixture.
- Cover the tray tightly and stick in the fridge for two hours or up to overnight.
- Serve your beef tongue in vinagirette cold or at room temperature.