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.
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