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Beef or Veal Tongue in Vinaigrette |
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Serves: 3
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(Lengua en Fiambre)
Category: Organ Meats
Makes 3 to 4 servings
A classic way beef or veal tongue is prepared throughout Mexico is cooked, cooled, then eaten in a sandwich or served on a cold meat plate called fiambre. Usually tongue is served with marinated cooked vegetables. Other cold meats, such as sliced roast beef, are often added. I also like mustard and mayonnaise with tongue. Add whatever condiments you like.
1 clove garlic (small), mashed
1 teaspoon salt, or to taste
2 tablespoons white wine vinegar
1/4 cup olive oil
1 1/2 to 2 pounds beef or veal tongue
1/2 small onion, cut in chunks
2 bay leaves
1 rib celery, sliced crosswise
1 teaspoon black peppercorns
Cold Vegetables in Vinaigrette, optional
Oval Mexican sandwich rolls (bolillos), or other sandwich kaiser roll
1. In a small bowl, whisk together the garlic, 1/2 teaspoon of the salt, vinegar, and oil. Set aside.
2. Put the tongue, onion, bay leaf, celery, peppercorns, and remaining 1/2 teaspoon of salt in a large saucepan. Cover with water and bring to a boil. Reduce the heat to low, partially cover, and simmer until tender, about 1 hour for veal and 2 hours for beef. Drain and let cool.
3. When the tongue is completely cool, cut off all fat and gristle. Peel off the tough outer skin. Cut into thin slices and put in a shallow bowl. Add the vinaigrette and toss to coat. Drain the tongue, discarding the vinaigrette, and arrange on a serving platter, along with the cold vegetables, if desired. Serve with rolls.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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