The countdown has begun celebrate Christmas and some families have already started Design the main menu for dinner on the 24th at night. As is tradition, that is Vinaigrette tongue As a main entry, it cannot be missing from the Argentine table. I learned a reversal of this ideal recipe to conquer even the most demanding palates.
Tongue with vinaigrette: the typical Christmas but with a modern twist
Ingredients:
- 1 cow tongue.
- Cut 2 carrots into cubes.
- 3 cloves of garlic, minced.
- 2 onions chopped.
- 1 bay leaf.
For the vinaigrette
- 3 tablespoons wine vinegar.
- A pinch of salt.
- 3 onions.
- Zest of a lemon.
- Cut 1/2 red pepper and 1/2 green pepper into cubes.
- 1 chopped spring onion.
- 2 tablespoons parsley.
- 1 bunch chopped parsley.
- 6 tablespoons olive oil.
Step by step:
- Cook the beef tongue in a large pot with carrots, garlic, onions and bay leaf.
- Once ready, strain the water without throwing it away and slice the tongue.
- Set the rest of the cooked vegetables aside and wait for them to cool.
- Mix all vinaigrette ingredients in a container.
- Once the tongue has cooled, pour the vinaigrette over it and wait until it marinates.
- Serve for dinner.
Recipe for tongue with Argentine vinaigrette
Cooking time: 1 hour.
Total preparation time: 1 hour and 15 minutes.
Additional tips:
- To serve, place the tongue on a platter and pour the vinaigrette liquid over it.
- Serve with slices of bread.
- The cooked vegetables and their juice serve as an excellent stock for another recipe.
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