Beef tongue "vinaigrette"

Ingredients for 4 servings:

• 1 tongue(s) (beef or veal tongue)
• 2 carrots, roughly chopped
• 2 stalk(s) celery, roughly chopped
• 1 large onion(s), quartered
• 4 bay leaves
• 20 grains of black pepper
• 200 ml extra virgin olive oil
• 60 ml red wine vinegar
• 3 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 egg(s), hard-boiled and peeled
• 1 clove(s) garlic, finely diced or crushed (optional)
• 1 shallot(s), finely diced
• 2 tbsp flat-leaf parsley, finely chopped
• Salt, to taste
• Black pepper, freshly ground, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 20 minutes

a delicious South American preparation of tongue – finely marinated and eaten cold.

Place the beef tongue in a large pot with the carrots, celery, onion, bay leaves, and peppercorns and add enough water to cover. Bring to a boil over high heat, then cover and simmer gently for 2.5 to 3 hours (depending on the size of the tongue). In the meantime, mix the vinegar, oil, and mustard well. Pass the hard-boiled egg through a sieve and stir in, seasoning with salt and pepper to taste. Add the finely crushed garlic (optional). Also add the finely diced shallot and some finely chopped parsley. Once the tongue is cooked until tender (pierce the tip of the tongue to test for tenderness), remove the tongue and discard the broth and vegetables. Once it has cooled slightly and is easy to handle, quickly peel off the skin. Cut the tongue into thin slices and arrange on a platter/plate (which should have a slight indentation). Spread the well-mixed marinade over the tongue slices, making sure everything is well covered (you may need to make more marinade than indicated for a large tongue). Cover the platter tightly with cling film and leave to marinate, ideally overnight in the fridge. Serve cold or at room temperature as a starter or as a small snack. You can also add a little more onion and sprinkle with a little more parsley before serving. This is a preparation that I learned to know and love from friends in Argentina. It’s delicious with some crusty white bread for dipping.