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.
- Serves: 3
- Serving size: 3
- 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
- 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!