Kitchen with recipes a typical dish of Argentine cuisine, the veal tongue to vinaigrette. First we will cook the tongue to leave it soft and tender, then we will make a simple vinaigrette to end up mixing everything and creating a spectacular, easy and fast cold entrance.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make tongue to vinaigrette: |
| 1 Novillo tongue 4 laurel leaves 1 pinch of oregano 1 meat broth pill ½ Wine vinegar jar ¼ cup olive oil 5 cloves of garlic 1 bunch of parsley ½ meor meor 1 1 PINK OF ROMERO |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make tongue to vinaigrette:
1. The first thing we will do will be to wash the tongue well. We remove excess fat and leave it whole.
2. To cook the tongue and leave it tender, we put it in a saucepan with plenty of water. Add the broth pill, laurel and a little oregano, turn on high heat and cook for about 2 and a half hours.
3. past this time we verify that the meat is cooked and tender, let it cool without withdrawing from the pot and then drained. We cut the tongue in slices as fine as possible, as if it were the veal carpaccio, and we put them in a font. Reserve.
4. apart we prepare the vinaigrette mixing oil, vinegar, garlic, pepper and parsley, all finely cut. We can also add a pinch of rosemary to taste. When we have it, we use it to bathe the meat and voila.
5. Language to vinaigrette is a dish that you can serve as an appetizer and that is delicious. The veal tongue prepared in this way is served cold, but if you do not want it as an incoming, you can also present it as the main dish accompanying with some potatoes in the oven with cheese and butter or a gratin eggplants.
