Argentine Style Vinaigrette Tongue is a delectable and traditional dish that showcases the culinary prowess and rich flavors of Argentine cuisine. This dish features tender beef tongue marinated in a tangy vinaigrette, creating an explosion of flavors with each bite. The preparation begins by thoroughly rinsing the beef tongue, which is then simmered gently for a few hours with a medley of aromatic ingredients like carrot, onion, bay leaves, and black peppercorns. This slow-cooking method ensures that the tongue becomes incredibly tender and succulent.
Once cooked, the tongue is carefully peeled to reveal its tender, flavorful interior. It is then thinly sliced and thoughtfully arranged on a serving dish. The centerpiece of the dish, the vinaigrette, is prepared by whisking together white vinegar, vegetable oil, minced garlic, Dijon mustard, salt, and black pepper. This tangy concoction is generously poured over the tongue slices, allowing the flavors to seep in.
To enhance this already delightful dish, colorful chopped parsley and red and green bell peppers are added, infusing a burst of freshness and crunch. A touch of water or beef broth is incorporated to blend all ingredients seamlessly. After a thorough mix, the dish is covered and left to marinate in the refrigerator, allowing the flavors to meld beautifully — a process that is best extended overnight.
This marinated beef tongue is traditionally served cold, offering a refreshing and satisfying appetizer or main course. Its exquisite balance of flavors makes it a beloved dish, not only in Argentina but among food enthusiasts worldwide. The garnish of fresh parsley adds a final, aromatic touch, making each serving a feast for both the eyes and palate.
Ingredients
1 beef tongue
1 large carrot
1 onion
2 bay leaves
5 black peppercorns
1/4 cup white vinegar
1/4 cup vegetable oil
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh parsley, chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/2 cup water or beef broth
Directions
1. Rinse the beef tongue thoroughly under cold water.
2. In a large pot, place the beef tongue along with the carrot, onion, bay leaves, and black peppercorns.
3. Add enough water to the pot to cover all the ingredients.
4. Bring the water to a boil, then reduce the heat and let it simmer for about 2 to 3 hours, or until the tongue is tender.
5. Once cooked, remove the beef tongue from the pot and allow it to cool slightly.
6. Peel off the thick outer layer of the tongue while it’s still warm.
7. Slice the tongue into thin slices and set aside.
8. In a small bowl, whisk together the white vinegar, vegetable oil, minced garlic, Dijon mustard, salt, and black pepper.
9. In a large serving dish, arrange the sliced tongue.
10. Pour the vinaigrette over the tongue slices, ensuring they are well coated.
11. Add the chopped parsley, red bell pepper, and green bell pepper to the dish.
12. Pour the water or beef broth into the dish, making sure all ingredients are well mixed.
13. Cover the dish and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
14. Serve the marinated tongue slices cold, garnished with some extra parsley if desired.