My son-in-law’s parents threw an Argentinian barbecue for his birthday last weekend. One of the dishes they served was Lengua a la vinagreta, which is boiled beef tongue sliced thin and dressed in chopped hard-boiled eggs, garlic, parsley, vinegar, and olive oil. Everyone loves the dish, including the kids.
Lidia's Lengua a La Vinagreta, or Beef Tongue in Vinaigrette
- Beef tongue 1-2 pounds
- ⅓ cup wine vinegar
- 1 teaspoon salt
- 1 teaspoon peppercorns
- 2 hard-boiled eggs peeled and chopped
- 2 cloves garlic finely chopped
- ¼ teaspoon garlic powder
- 1 bunch finely chopped parsley
- ½ cup olive oil
- ¼ cup wine vinegar
- red pepper flakes optional
Boil the tongue in enough water to cover it; add ⅓ cup vinegar, salt, and peppercorns and cook until tender (could take up to an hour, depending on the size of the tongue). Drain.
Peel tongue by removing the skin and all vessels and any remnants on the back of the tongue. Set aside to cool completely. Once cool, slice as thin as possible.
Cover the slices with garlic and parsley ( chopped very fine like the chimichurri); olive oil ( if you are planning to leave in the refrigerator for a while it is better NOT to use olive oil); garlic, chopped eggs, garlic powder; and red pepper flakes (optional). Add the wine vinegar last. Adjust vinegar, salt, and pepper to taste as needed.