Uruguayan Beef Tongue Vinaigrette (Lengua A La Vinagreta)

1. 1

   Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours.

2. 2

   Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.

3. 3

   Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue.

4. 4

   Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.