Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 beef tongue (about 3 lb / 1.4 kg)
- 1 onion (halved), 1 carrot (chunked), 1 celery stalk, 4 garlic cloves (smashed)
- 4 bay leaves (2 for simmering, 2 for marinade)
- 1 tsp whole black peppercorns
- 1 tbsp + 1 tsp kosher salt, divided
- Water to cover (about 3–4 quarts)
- 1/2 cup extra-virgin olive oil
- 1/2 cup white wine vinegar
- 1/2 cup finely chopped flat-leaf parsley
- 3 garlic cloves, very finely minced (for marinade)
- 1 tsp coarsely ground black pepper
- Pinch red pepper flakes (optional)
- Crusty bread, for serving
Do This
- 1. Rinse tongue; add to a pot with onion, carrot, celery, garlic, 2 bay leaves, peppercorns, and 1 tbsp salt. Cover with water by 1 inch.
- 2. Bring to a boil, then simmer gently at 185–195°F for about 2 hours 45 minutes, until a knife slips in easily.
- 3. Cool in an ice bath 10 minutes; peel off the thick skin while still warm and trim any gristle at the base.
- 4. Chill the peeled tongue 1 hour to firm; slice thinly (about 1/8 inch).
- 5. Whisk olive oil, white wine vinegar, parsley, minced garlic, 1 tsp salt, black pepper, and red pepper flakes.
- 6. Layer slices in a shallow dish, add 2 bay leaves, pour over vinagreta, toss to coat; chill 4 hours (or overnight).
- 7. Serve cold or cool with crusty bread, spooning extra dressing over the top.
Why You’ll Love This Recipe
- Classic tapas-style dish: bright, garlicky, and perfectly balanced with tender meat and lively acidity.
- Make-ahead friendly: actually gets better after a night in the fridge.
- Great for gatherings: slice, marinate, chill, and serve—no last-minute cooking.
- Nose-to-tail deliciousness that’s economical and impressive.
Grocery List
- Produce: Yellow onion, carrot, celery, garlic, flat-leaf parsley, bay leaves
- Dairy: None
- Pantry: Beef tongue (3 lb), extra-virgin olive oil, white wine vinegar, kosher salt, whole black peppercorns, red pepper flakes, crusty bread
Full Ingredients
To Simmer the Tongue
- 1 beef tongue (about 3 lb / 1.4 kg), rinsed
- 1 large yellow onion, halved
- 1 medium carrot, cut into 3–4 pieces
- 1 celery stalk, cut in half
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp kosher salt
- 3–4 quarts cold water (enough to cover by 1 inch)
Parsley–Garlic Vinagreta
- 1/2 cup extra-virgin olive oil
- 1/2 cup white wine vinegar
- 1/2 cup finely chopped flat-leaf parsley (lightly packed)
- 3 garlic cloves, very finely minced or microplaned
- 1 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 2 bay leaves, lightly crushed by hand
- Pinch red pepper flakes (optional)
To Serve
- 1 crusty baguette or country loaf, sliced
- Extra chopped parsley and black pepper, to finish (optional)
Step-by-Step Instructions
Step 1: Set up the pot and aromatics
Rinse the beef tongue under cold water. Place it in a large heavy pot with the onion, carrot, celery, smashed garlic, 2 bay leaves, peppercorns, and 1 tablespoon kosher salt. Add enough cold water to cover by about 1 inch (3–4 quarts).
Step 2: Simmer gently until tender
Bring to a boil over medium-high heat, then immediately lower to a gentle simmer. Aim for 185–195°F water temperature; you should see only a few small bubbles. Partially cover and cook 2 hours 45 minutes, or until a thin knife slides in with little resistance. Skim any foam as needed.
Step 3: Cool slightly and peel
Lift the tongue to a bowl of ice water and cool 10 minutes—just until comfortable to handle. While still warm, peel off the thick outer skin. Trim away the rough, gristly section at the base and any excess fat. Return the peeled tongue to the warm cooking liquid to keep it moist while you tidy up.
Step 4: Chill and slice thin
Transfer the peeled tongue to a clean plate, cover, and chill 1 hour to firm up. Slice very thinly—about 1/8 inch—across the grain for the most tender bite. Arrange slices in a shallow dish or small baking pan.
Step 5: Make the parsley–garlic vinagreta
In a bowl, whisk together the olive oil, white wine vinegar, parsley, minced garlic, 1 teaspoon kosher salt, black pepper, and red pepper flakes (if using). Taste—the dressing should be bright and garlicky with noticeable acidity. Adjust salt or vinegar to your liking.
Step 6: Marinate
Nestle the 2 lightly crushed bay leaves among the sliced tongue. Pour the vinagreta over the slices and gently toss or spoon to coat every piece. Cover and chill at least 4 hours, or overnight for best flavor. Toss once midway through marinating if possible.
Step 7: Serve
Remove from the fridge 10–15 minutes before serving to take the chill off slightly. Transfer to a platter, spooning extra dressing over the top. Finish with a pinch of parsley and black pepper if you like. Serve with plenty of crusty bread to mop up the garlicky, tangy juices.
Pro Tips
- Peel while warm: the skin slips off easily when the tongue is still warm; if it cools too much, briefly dunk back in hot cooking liquid.
- Keep it gentle: a rolling boil toughens the meat—aim for a low simmer (185–195°F) for silky results.
- Slice cold for clean cuts: chilling firms the meat so you can get paper-thin slices without tearing.
- Salt boldly: acidity mutes salt; season the vinagreta until it tastes balanced before pouring it on.
- Serving temp: slightly cool (not icy cold) brings out the aromatics and olive oil’s fruitiness.
Variations
- Sherry vinagreta: swap white wine vinegar for sherry vinegar and add 1/2 tsp sweet smoked paprika (pimentón) for a Spanish accent.
- Briny bite: stir in 2 tbsp chopped capers and 2 tbsp finely diced red onion to the vinagreta.
- Pressure cooker: cook tongue at High Pressure for 45–50 minutes, natural release 15 minutes; proceed with peeling and marinating.
Storage & Make-Ahead
The marinated lengua keeps well, covered and refrigerated, for up to 4 days; it tastes best from day 2 onward. For longer storage, cook and peel the tongue, then freeze unsliced (tightly wrapped) for up to 3 months. Thaw overnight in the refrigerator, slice, and marinate as directed. Leftover vinagreta is great on boiled potatoes or green beans.
Nutrition (per serving)
Approximate values (without bread): 420 calories; 32 g fat; 2 g carbs; 24 g protein; 600 mg sodium.
