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Beef Tongue Vinaigrette

  • Prep 20 min
  • Total 2 hr 30 min
  • Ingredients 16
  • Servings 6

Ingredients

1
beef tongue
1
large onion, chopped
2
bay leaves
1
large carrot, cut in pieces
1/2
tablespoon black peppercorn
1
teaspoon oregano
2
garlic cloves
2
leeks

For the vinaigrette:

4
garlic cloves, finely chopped
1
medium onion, finely chopped
1
red pepper, finely cut
1
green pepper, finely chopped
1
cup apple vinegar
1
cup extra virgin olive oil
Salt and pepper, to taste
1/2
cup parsley, stemmed and finely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Avoid adding salt to the broth while the beef is cooking since it will make the meat tougher.

When I was a little girl I had the habit of asking my mom what she was going to make for dinner. She always prepared recipes that were new to me, but that always delighted my palate. I remember my curiosity one particular day, after cleaning my plate and licking my fingers (and of course, getting a talking-to for my table manners), about the name of the tender, rica meat that she had prepared for me. Mom told me that she had tried a typical Uruguayan recipe called beef tongue, which is prepared stewed or with vinaigrette. On chillier days, I recommend preparing it with vinaigrette. It’s economical and contains few ingredients. In Uruguay it’s a classic as traditional as parrilladas, the Chivito and empanadas. I invite you to try a recipe filled with traditional flavors; I invite you to get to know Uruguay!

It's easier to peel the tongue when it's cooked and lukewarm, starting with the thickest part down to the tip.

While the meat cooks in the broth, you should pinch it various times with a fork to check that it's tender enough.

I recommend adding the chopped parsley immediately before serving, since it tastes better fresh than incorporated in the vinaigrette.

Directions

  • 1 Thoroughly wash the tongue with fresh water. Remove fat and nerves.
  • 2 In a medium-sized pan filled with enough water, add the tongue and cook it for 10 minutes. Remove the tongue from the water. When it’s lukewarm, check for any remaining fat and nerves and remove skin, starting at the thickest part of the meat towards the tip of the tongue.
  • 3 In a medium-sized pot, prepare a broth with the onion, bay leaves, carrot, black peppercorn, oregano, cloves of garlic and leeks.
  • 4 Add the tongue and let it cook for 2 – 2 1/2 hours until the meat is tender. While the meat is cooking, poke it various times with a fork, preferably in the tip of the tongue where the meat is toughest. Let the meat cool in the broth. Once cool, cut into thin slices and store covered in the refrigerator while you prepare the vinaigrette.
  • 5 Preparing the vinaigrette:Prepare the vinaigrette in a deep bowl, mixing together the chopped garlic, onion, red and green peppers, apple vinegar and olive oil. Add salt and pepper to taste.
  • 6 Place the slices of beef on a serving tray, and spread the vinaigrette on top. Place in the refrigerator again for a few hours before serving so that the meat absorbs some of the vinaigrette and acquires even more flavor. When ready to serve, sprinkle with the chopped parsley. Enjoy!

When I was a little girl I had the habit of asking my mom what she was going to make for dinner. She always prepared recipes that were new to me, but that always delighted my palate. I remember my curiosity one particular day, after cleaning my plate and licking my fingers (and of course, getting a talking-to for my table manners), about the name of the tender, rica meat that she had prepared for me. Mom told me that she had tried a typical Uruguayan recipe called beef tongue, which is prepared stewed or with vinaigrette. On chillier days, I recommend preparing it with vinaigrette. It’s economical and contains few ingredients. In Uruguay it’s a classic as traditional as parrilladas, the Chivito and empanadas. I invite you to try a recipe filled with traditional flavors; I invite you to get to know Uruguay!

Rate and Comment

Martha Salas Martha Salas
September 10, 2015

When I was a little girl I had the habit of asking my mom what she was going to make for dinner. She always prepared recipes that were new to me, but that always delighted my palate. I remember my curiosity one particular day, after cleaning my plate and licking my fingers (and of course, getting a talking-to for my table manners), about the name of the tender, rica meat that she had prepared for me. Mom told me that she had tried a typical Uruguayan recipe called beef tongue, which is prepared stewed or with vinaigrette. On chillier days, I recommend preparing it with vinaigrette. It’s economical and contains few ingredients. In Uruguay it’s a classic as traditional as parrilladas, the Chivito and empanadas. I invite you to try a recipe filled with traditional flavors; I invite you to get to know Uruguay!