Tongue recipe with homemade and very Creole vinaigrette

Certainly the tongue with vinaigrette is a very versatile and adaptable cold dish, whether to take in a meal as a light meal, to integrate into sandwiches, also to add to salads or in any other way desired by the palate. Ideal for special occasions, that is why it is excellent as a starter dish.

Something extremely interesting that we should know is that the vinaigrette tongue provides us with a good dose of protein and fewer calories than other meats. Its very juicy texture makes it ideal for many other recipes.Tongue with vinaigrette

That is why its preparation is something very easy to do at home, there is not much complication and it is also something very delicious to cook that we can always have ready in the refrigerator. Below is a practical and irresistible recipe:

Recipe ingredients for tongue with vinaigrette

• 600 gr. of beef tongue
• 1 purple onion
• 1/2 Lemon (zest)
• 2 tbsp. of lemon juice
• 2 sticks of Celery
• 4 cloves of garlic
• 2 pickles (in vinegar)
• 4 tbsp. chopped parsley
• 8 tbsp olive oil
• 5 tbsp white vinegar
• Salt
• Pepper
• 2 bay leaves

You may also be interested in: How to preserve Vinaigrette Tongue?

How to prepare tongue with vinaigrette

1. First, we wash the tongue well and add it to a pot with water and salt to cook for approximately 1 hour. We keep an eye on it until it is tender, we make sure by sticking it with a fork.
2. Once the time has passed, we let it cool and proceed to peel it, removing the white skin from the surface.
3. Next we cut the tongue into fillets.
4. Now in a bag that we use to freeze food, we place the lemon zest, the lemon juice and a splash of olive oil. We add the fillets, close the bag and rub everything together, mixing the ingredients so that the flavors are infused.
5. Next step, we put it in the refrigerator and let it rest for approximately 15 minutes.
6. Meanwhile, using the chopper we are going to add the pickles, garlic cloves and celery to chop it well.
7. Then we pour it into a glass container (type of jar with a lid), we also add the olive oil and vinegar. Immediately close the bottle and shake well.
8. Finally, we place the filleted tongue on a platter and pour the prepared sauce over it. We mix everything, season with salt and pepper and serve.

What vinegar brings the tongue to the vinaigrette

Vinegar is an acidic substance obtained from the fermentation of wine. It is used to season dishes, season meats and fish, and prepare sauces. Vinegar can be purchased in stores specializing in gourmet products or in supermarkets. In itself, you can use any vinegar, however, you must take some aspects into account.

For example, in my opinion, sherry vinegar is the best for this recipe. It has an acidic and slightly sweet flavor, which contrasts very well with the white meat of the tongue. You can also use balsamic vinegar or Modena vinegar. You can get all of these in a store, warehouse or herbalist near your home. Some large supermarket chains usually have good vinegars ideal for vinaigrette.

To understand more about the type of vinegar that we are going to put on the tongue in the vinaigrette, we recommend reading: What vinegar does the tongue use in the vinaigrette?

Tongue with the vinaigrette with which it is accompanied

In my opinion, the best tongue with vinaigrette is the one served with some good fries. They can be prepared at home or bought at the supermarket. They can also be accompanied with some good vegetables, such as broccoli or red pepper.

In reality, the tongue with vinaigrette is special to eat in a sandwich, of course, if we are on a diet plan and we don’t want to eat a lot of bread, we can see some of the previous alternatives, however, a good sandwich of tongue with vinaigrette It is priceless.

Tips and Tricks:

• It is very important to get a tongue of excellent quality, regardless of whether it is cow or beef. Only in this way can we obtain soft and very tasty meat.
• A simple but highly effective trick is bay leaves, a key condiment in these dishes due to its fresh aroma with sweet and slightly spicy touches.
• It is essential that this exquisite food is very cold, because only in this way will the vinaigrette be perfect. Otherwise, it can take on a cloudy color that is not the most pleasant.