Ox tongue with vinaigrette sauce

Name: Ox tongue with vinaigrette sauce (Lengua a la vinagreta)
Cuisine: Argentine
Ingredients: 2 hard-boiled eggs, shelled and grated, and chopped fresh parsley, to serve; 1 Spanish (Bermuda) or red onion, finely chopped salt and ground black pepper; 2 hard-boiled eggs, shelled and grated, and chopped fresh parsley, to serve; 1 Spanish (Bermuda) onion, peeled and quartered; 1 small ox tongue; 1 clove garlic, peeled; 60 ml/4 tbsp red wine vinegar; 1 clove; a few sprigs of thyme; 2 small carrots, sliced; 2 bay leaves; 1 Spanish (Bermuda) onion, peeled and quartered; 1 small leek, sliced; 1 Spanish (Bermuda) or red onion, finely chopped salt and ground black pepper; 1 Spanish (Bermuda) or red onion, finely chopped salt and ground black pepper; 4 garlic cloves, finely chopped; 1 Spanish (Bermuda) or red onion, finely chopped salt and ground black pepper; 1 green (bell) pepper, seeded and diced; 1 yellow (bell) pepper, seeded and diced; 100 ml/3½ fl oz/scant ½ cup olive oil; 1 red (bell) pepper, seeded and diced

Lengua a la vinagreta

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Argentinians make good use of all cuts of meat and offal and little is wasted. Meats prepared in ‘escabeche’ (marinating after or instead of cooking in an acidic marinade – usually lemon juice or vinegar) or served with a vinaigrette are common in South American cooking as it was a way of keeping meat for longer during hot weather before refrigeration. This dish is often an accompaniment to an asado (barbecue).

Ingredients

Americas
Argentina
Sandwich
Gluten-free

Ingredients

Method