LENGUA A LA VINAGRETA | ECONÓMICA y fácil | Vane Fernández

beef tongue

🥗Healthier: chicken breast

💰Cheaper: pork tongue

Chicken breast is leaner and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being cost-effective.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice provides acidity with fewer calories.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives can mimic the briny flavor at a lower cost.

Place beef tongue in a large pot and cover with water.

Add onion, carrot, celery, garlic, bay leaves, and salt to the pot.

Bring to a boil over high heat, then reduce to a simmer.

Cook for 2-3 hours until the tongue is tender.

Remove the tongue from the pot and let cool slightly.

Peel off the skin from the tongue while still warm.

Slice the tongue into thin pieces and place in a serving dish.

In a bowl, whisk together vinegar, olive oil, mustard, salt, and pepper.

Pour the vinaigrette over the sliced tongue.

Garnish with chopped parsley, diced bell peppers, and capers.

Chill in the refrigerator for at least 1 hour before serving.

Serve with hard-boiled eggs on the side.

Cooking Techniques

Spice Level: