Summary

Ingredients

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

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Instructions

1. Put the beef tongue with the carrots, celery, onion, bay leaves and peppercorns in a large saucepan and add enough water until everything is well covered.
2. Bring to the boil over a high fire, then cover and simmer gently for 2.5 to 3.0 hours (depending on the size of the tongue).
3. In the meantime, mix the vinegar, oil and mustard together well, pass the hard-boiled egg through a sieve and stir in as well, season with salt and pepper to taste. Add finely mashed garlic (optional). Also add the finely diced shallot and a little finely weighed parsley.
4. As soon as the tongue is cooked soft (prick test at the tip of the tongue), remove the tongue and dispose of the broth and the vegetables. As soon as it has cooled down a bit and you can touch it, quickly peel off the skin.
5. Cut the tongue into thin slices and arrange on a plate / plate (which should have a little indentation)
6. Spread the well-mixed marinade over the tongue slices, everything should be well covered (if you have a large tongue, prepare more marinade than indicated).
7. Cover the plate well with cling film and leave it to soak in the refrigerator overnight.
8. Serve cold or room temperature as a starter or as a small snack. You can also add a little more onions before serving and sprinkle with a little more parsley.
9. This is a preparation that I got to know and love from friends in Argentina.
10. It is very tasty with some crispy white bread to top up with.