Meat & poultry | Traditional Spanish Recipes

Beef’s tongue with the best Vinaigrette ever

This is one of those veal’s pieces that are sold in a special market shop. The meat shop where I buy calf, pig, lamb and colt doesn’t sell these other special parts such as: tongue, liver, brain, lungs, guts, blood… In order to get them, you have to go to a shop called Despojos or Casquería. It’s quite an espectacle and one would expect Jack the Riper on the other side of the counter or maybe Dexter…

I have tried some of these despojos along my life. My mom used to cook liver for us… uggghhh I hated it; and also lamb’s brains (coated in flour and fried), which I loved! He he he, feel the chill in your spine? I haven’t given them a try in my adult life… now I don’t think I could try them again (being an adult sometimes doesn’t help). However, tongue’s meat is one of the most tender options you have and it’s a great meat to eat cold, so it could be a great choice for your Holiday table.
You can prepare it in advance, have it in the fridge and serve it a bit cold with this delicious vinagreitte on top. It was one of my choices for 2 Christmas in a row. All of my guests asked for a bis the first year!
If you don’t like tongue – which is a pity – you can always use the vinaigrette in many other dishes.


Ingredients for 4 to 6 servings: 1 calf's tongue, 1 mango, 1 avocado, 1 big tomatoe (not ripe), 1 tender onion, 1 green pepper, 1 red pepper, 1 tablespoon of dijon mustard, 1 tablespoon of honey, a bunch of cilantro, 1 lime's juice, virgin olive oil, jerez vinegar and salt.
If you buy the tongue cooked, then go to first step. If you buy the tongue raw, then boil in water with herbs and spices until tender and let cool down in this same broth.
  • Try to cut the tongue as thin as possible. If you buy it cooked, then ask the butcher to cut it thin for you with his cut machine.
  • Prepare the vinaigrette with all ingredients and remember that you should use 3 times olive oil per 1 of vinegar.
  • Pour on top of the meat and let it rest in the fridge for 1 hour before serving.
  • It's absolutely delicious!!!


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02/09/2012 · 20:14 h by Peter M

Nice to see you blogging again, Nuria! I’ve fallen in love with calf tongue meat and this Napolean-tye dish is outstanding!

02/10/2012 · 11:37 h by Ivy

Nuria, I love calf tongue and this looks so delicious. I also love liver and we eat it quite often. I used to love breaded and fried brains as well but never cooked it again after the mad cows disease.

02/10/2012 · 13:56 h by Ben

OMG! I love calf tongue and this looks like an amazing way to eat it. Abrazos chica!

02/10/2012 · 14:45 h by FOODalogue

Vinaigrette looks good…muy tropical. I’m not sure about the tongue, sorry. :)

02/10/2012 · 14:59 h by Platanos, Mangoes and Me!

I think my mom and yours were sisters. She used to make tongue once a week. I refuse liver to this date.

Your version of tongue is exceptional…must do that vinaigrette…

Thanks for your visit to my flan and comment.

02/10/2012 · 17:58 h by Peter G | Souvlaki For The Soul

The vinaigrette looks amazing, however like Joan I’m not sure about the tongue! I need to be more adventurous!

02/12/2012 · 17:23 h by bellini

A wonderful the on this delicacy my friend.

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