Liver with Onions, Raisins, and Jalapeños
Liver with Onions, Raisins, and Jalapeños
Beef or Veal Tongue in VinaigretteLengua en FiambreA 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.
Equipment
Ingrediënten
- Makes 3 to 4 servings
- 1 small garlic clove mashed
- 1 teaspoon salt or to taste
- 2 tablespoons white wine vinegar
- ¼ cup olive oil
- 1 beef or veal tongue about 1½ to 2 pounds
- ½ small onion cut in chunks
- 2 bay leaves
- 1 celery rib sliced crosswise
- 1 teaspoon black peppercorns
- Cold Vegetables in Vinaigrette optional
- Oval Mexican sandwich rolls bolillos, or other sandwich rolls
Instructies
- In a small bowl, whisk together the garlic, ½ teaspoon of the salt, vinegar, and oil.
- Set aside.
- Put the tongue, onion, bay leaf, celery, peppercorns, and remaining ½ 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.
- 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.
