Lengua a la Vinagreta is a cold appetizer dish that makes use of ox tongue. This is simply done by boiling the ox tongue and slicing it into thin pieces then marinating it overnight in a special mixture of olive oil, white whine vinegar, and spices.
This is one of my all-time favorite appetizers. I understand that not everyone loves to eat tongue. To me, I see this as a gourmet dish that does not need an acquired taste to enjoy.
Aside from being a good appetizer, this dish can also be eaten as a light lunch or dinner. This can also be paired with your favorite wine. I recommend pairing this gourmet recipe with Pinot Noir.
Try this Lengua a la Vinagreta Recipe and let me know your thoughts.
1 lb ox tongue, cleaned
1 clove garlic, minced
1 small onion, minced
1 tablespoon parsley, minced
1/2 cup olive oil
1 teaspoon red bell pepper, minced
1/4 cup white wine vinegar
2 pieces eggs, hardboiled and chopped
6 to 8 cups water
Salt and pepper to taste
1. Heat a cooking pot then pour-in water and let boil.
2. Put-in the ox tongue and 3 tablespoons of salt then simmer until tender (usually about an hour).
3. Remove the tongue from the cooking pot and let cool. Scrape the skin-off using a paring knife and thinly slice the tongue. Set aside.
4. Make the marinade by combining garlic, onion, parsley, bell pepper, olive oil, white whine vinegar, eggs, salt, and pepper.
5. Place the sliced tongue in a mixing bowl then mix-in the marinade.
6. Refrigerate overnight.
7. Transfer to a serving plate with or without the marinade (I prefer serving the tongue without the marinade, but it’s your choice).
8. Serve cold as an appetizer. Share and enjoy!