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.
How to Make Lengua a la Vinagreta
Author: Vanjo Merano
Ingredients
- 1 lb ox tongue, cleaned
- 1 clove garlic, minced
- 1 small onion, minced
- 1 tablespoon parsley, minced
- ½ cup olive oil
- 1 teaspoon red bell pepper, minced
- ¼ cup white wine vinegar
- 2 pieces eggs, hardboiled and chopped
- 6 to 8 cups water
- Salt and pepper to taste
Instructions
- Heat a cooking pot then pour-in water and let boil.
- Put-in the ox tongue and 3 tablespoons of salt then simmer until tender (usually about an hour).
- 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.
- Make the marinade by combining garlic, onion, parsley, bell pepper, olive oil, white whine vinegar, eggs, salt, and pepper.
- Place the sliced tongue in a mixing bowl then mix-in the marinade.
- Refrigerate overnight.
- Transfer to a serving plate with or without the marinade (I prefer serving the tongue without the marinade, but it’s your choice).
- Serve cold as an appetizer. Share and enjoy!
How to Make Lengua a la Vinagreta was last modified: November 15th, 2014 by
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I make something quite similar using a 3 lb beef tongue cooked in a pressure cooker so it’s so tender!!!! The covering of the tongue can be easily removed with your fingers. I cook it in a brine with vinegar, onions, garlic, parsley, black pepper, bay, sage and whatever else I feel like using. For the marinade I use some of the liquid from cooking since it has all those wonderful flavors in it already, add more vinegar, salt, onion, garlic, bay, cracked pepper, maybe some hot peppers, etc. I let it marinade for 1-2 days. To eat…slice cold for sandwiches or serve on top of a bed of greens with a drizzle of olive oil, fresh ground pepper, some diced tomatoes or cucumbers, a serrano slice or three, and a bit of good vinegar. Voila! The perfect salad. Also, heat in the microwave with fresh ground pepper, dash of vinegar. Serve on a plate with your favorite crusty bread.
Try with some spicy mustard or horseradish on the side, maybe some capers for garnish. Delicioso! Sorry to go on and on but I am quite passionate about lengua!:D Bon appetit!
Good day my dear chef.. may I ask what is Pinot Noir? Thanks and Godbless!!
Marii, it is a variety of red wine made from grapes.
Red wine from pinot noir grapes.