Lengua a la Vinagreta Argentina

Instructions

1. Rinse the tongue and place in a large pot with the onion, bay leaves and peppercorns. Cover with cold water, bring to a boil, skim any foam, then simmer on low heat for 2.5–3 hours until very tender when pierced with a skewer.
2. Remove the tongue and — while still hot — peel away the thick outer skin (it should come off easily; work quickly). Discard the skin.
3. Slice the peeled tongue thinly (about 5 mm) and arrange in a shallow dish.
4. Whisk together the vinegar and olive oil with a pinch of salt until emulsified. Stir in the diced red pepper, sliced olives, parsley and minced garlic.
5. Pour the vinaigrette over the warm tongue slices. Cover and refrigerate for at least 2 hours (overnight is better) to allow the flavours to develop.
6. Serve chilled on crisp lettuce leaves, on toast with mayonnaise, or as a cold cut platter.

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