Starters
Beef Tongue Vinaigrette
Boiled beef tongue thinly sliced and dressed with an egg and vegetable vinaigrette.
Gluten-free
Ingredients
- 1 beef tongue
- 1 onion
- 1 bay leaf
- 1500 g water
- 1 red bell pepper
- 1 purple onion
- 3 hard-boiled eggs
- 100 g oil
- 50 g vinegar
- Parsley, salt and pepper to taste
Step-by-step
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- Put the tongue, onion, bay leaf and water in the mixing bowl and cook 90 min/100°C/reverse/spoon speed.
- Remove the tongue, peel off the outer skin while hot and let cool.
- Chop the bell pepper, purple onion and parsley in the mixing bowl 3 sec/speed 4.
- Add the oil, vinegar, salt, pepper and chopped hard-boiled egg and mix 5 sec/speed 3.
- Slice the cold tongue thinly and arrange on a platter.
- Cover with the vinaigrette and refrigerate 1 hour before serving.
Tips
- Peeling the tongue while hot makes removing the skin easier.
- Its flavor improves if it rests overnight.
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