Tongue with vinaigrette with fresh vegetables

What does it include?

Ingredients

• 1 beef tongue (approx. 1.2 kg)
• 1 onion
• 1 carrot
• 1 bay leaf
• 1 tbsp coarse salt
• peppercorns to taste
• water to cover
• 1 red pepper finely chopped
• 1 green pepper finely chopped
• 2 cloves of garlic, minced
• 1 cup chopped fresh parsley
• 1/2 cup white wine vinegar
• 1/2 cup sunflower oil or mixed with olive
• salt to taste
• pepper to taste
• 1 tbsp mustard (optional)

How to prepare it step by step?

Preparation

1. Wash the tongue well and place it in a large pot.
2. Add the onion, carrot, bay leaf, salt, and peppercorns.
3. Cover with water and boil over medium heat for 2 to 2 and a half hours, until the tongue is tender and easily pierced with a fork.
4. Remove the tongue from the hot broth and, while still warm, peel off the thick outer skin.
5. Let cool completely and cut into thin, even slices.
6. In a bowl, combine the peppers, garlic, and parsley.
7. Add the vinegar, oil, salt, pepper, and mustard (if using).
8. Whisk or mix well until the vinaigrette is emulsified and smooth.
9. Arrange the tongue slices in a deep dish and generously cover with the vinaigrette.
10. Refrigerate for at least 12 hours to allow the flavors to infuse.
11. Serve cold, garnished with fresh parsley or slices of hard-boiled egg if desired.