Argentinian Style Marinated Lamb Or Goat Tongue Recipes
ARGENTINIAN STYLE MARINATED LAMB OR GOAT TONGUE
Braised, marinated tongue with herbs and chilis, is wonderful on a sandwich, taco filling, salad, or as an entree.
Provided by Shepherd
Categories Appetizer Main Course Snack
Number Of Ingredients 11
Steps:
- Combine the tongues and ingredients for braising in a high-sided pan, such as a 3 qt sauce pot. Make sure the tongues are covered with water, if they aren't add a little more water until they're covered by approximately ½ inch.
- Bring the mixture to a simmer and cook slowly, covered, about 1.5 hours, or until the tongues are tender when pierced.
- When the tongues are tender, take them off the heat and cool in their liquid until you can handle them. Peel with your hand or a paring knife, it will be easier if they're still warm.
- Trim any excess connective tissue and bits of skin that may be left on if any were resisting being peeled.
- Refrigerate the tongues for a few hours to firm up and make them easy to slice.
- Slice the tongues into ¼ inch slices, then combine with the marinade ingredients. Double check the seasoning and add more salt, vinegar, or crushed red pepper to taste, keeping in mind the seasonings will get stronger as the tongues sit and the flavors meld.
- Transfer the tongues to a container, pressing them down so the vinaigrette and juices cover the top and refrigerate until needed. They're best after marinating for a few hours. The tongues will keep refrigerated for 4 days.
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- After the 4 days are up, rinse the tongues, then cold or hot smoke (not too hot, the tongues shouldn’t cook too much). After smoking the tongues, braise them with the liquid or stock and vegetables in covered pan in the oven at 325 °F for 1.5 hours, or until fork tender.
- Cool the tongues to room temperature, then peel, wrap tightly in plastic, label, date and refrigerate. The tongues can be frozen or will keep for one week if properly refrigerated.
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