Beef (ox) tongue in vinaigrette
Fully cooked thinly sliced beef tongue is marinated in a vinaigrette mixed with chopped roasted garlic, rosemary and mint. Serve with crusty bread as a filling appetizer.
Servings 6 people
Ingredients
- 1 beef tongue (about one kilogram / 2.2 pounds) cooked until tender, chilled, peeled and sliced
Vinaigrette
- ¾ cup neutral-tasting oil (like canola or soya oil)
- ¼ cup extra virgin olive oil
- ½ cup white wine vinegar
- 2 tablespoons finely chopped garlic roasted, prefrerably
- 1 sprig rosemary (leaves only) roughly chopped
- ¼ cup chopped mint leaves spearmint is used here
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon cilantro lime pepper seasoning
- 2 pinches white sugar
- ½ teaspoon chili flakes (or more for a spicier vinaigrette)
Instructions
- Arrange the beef tongue slices in a tray.
- Make the vinagrette by whisking all the ingredients together.
- Pour the vinaigrette over the beef tongue slices making sure that every slice catches a generous amount of the mixture.
- Cover the tray tightly and stick in the fridge for two hours or up to overnight.
- Serve your beef tongue in vinagirette cold or at room temperature.