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.