Pickled Beef Tongue Recipe

Pickled Beef Tongue

Several people have asked me about the recipe for Pickled Beef Tongue, or as we call it in Spanish, “Lengua en Escabeche”. This is the way that I make it, which will surely be different than a lot of recipes out there since I’ve never seen two that are alike.

Lengua en Escabeche is served as an appetizer, usually accompanied by a cocktail or a beer. One of the best things about it is that you can prepare it several days ahead of time, and can make it with or without vegetables. Some alternative choices for vegetables are cauliflowers and squash.

But before we get into the recipe, let me tell you a little bit about the bars and appetizers found in certain towns throughout Mexico, like Mexico City, Merida (in the State of Yucatan), and my own hometown of Tampico, Tamaulipas. In these cities, there is a culture of serving special appetizers at bars, or “Cantinas”. Mostly around midday, when people arrive at the bars and order beer, tequila, or cocktails, the waiters start bringing out small dishes to the tables, and the more you drink, the more they bring!

These appetizers form a paradise of flavor and include dishes like seafood consomé, crunchy pork cracklings, melted cheeses, grilled chorizos, crispy and airy empanadas (stuffed with fish or shrimp), corn masa delicacies, and endless types of salsas. The best part is that all these appetizers are included in your bill! Pretty cool, right?

So, the next time you get together with your friends for drinks, surprise them with a full display of appetizers, and I hope you also include this recipe for beef tongue.

And for my friends living in the east coast (including the DMV area) that asked me where they could find this beef tongue: go to your local “Giant” supermarket, and check out the RUMBA® meat products.

Pickled Beef Tongue Appetizer

SERVES 8-10 AS AN APPETIZER

INGREDIENTS:

• 1 RUMBA® Meats Beef tongue (about 3 to 3½ lbs.)
• ¼ of a large white onion (for cooking with the meat)
• 2 bay leaves (for cooking with the meat)
• 4 garlic cloves
• ¼ cup olive oil
• ¾ of a large white onion, cut into slices
• 2 garlic cloves, thinly sliced
• 2 large carrots, peeled and cut into slices (About 2 cups)
• 2 jalapeño peppers, cut into rings
• 1/3 cup white wine vinegar
• ½ teaspoon dried Mexican Oregano
• ½ teaspoon dried Marjoram
• ½ teaspoon dried Thyme
• 2 bay leaves
• 8 black peppercorns
• 2 sprigs of parsley
• Salt to taste

NOTES:

The jalapeño peppers are optional, so those that do not like things spicy can omit them.

This appetizer tastes better when prepared one day ahead.

DIRECTIONS:

• Remove beef tongue from the package and rinse thoroughly. In a large pot, place the 4 garlic cloves, 2 bay leaves, and the ¼ of the onion. Cover with water and cook for about 1 hour and 45 minutes at the low temperature until the meat is cooked and tender, but still firm. If cooking in a slow cooker, cook for 5 hours in the low setting, for an Instant Pot, cook for 20 minutes.
• Allow the meat to cool, then place in your fridge for a couple of hours. After this removed the skin and slice the tongue thinly. Set aside.
• Heat the oil in a large frying pan over medium heat, then add the carrots and cook for about 5 minutes. Depending on the thickness, you will have to adjust the cooking time. Make sure you do not overcook them; they still need to have some crispiness when you bite them.
• This step is a quick one. Add the sliced ¾ onion, peppers, garlic, bay leaves, herbs, and black peppercorns to the frying pan. Sautee the veggies and herbs for a couple of minutes over high heat. Pour the vinegar in and bring to a boil, then reduce the heat and simmer for 3 minutes. Add the sliced meat, season with salt, and keep cooking for 5 more minutes. Remove immediately from the heat. Cover and let it rest for at least 20 minutes. Garnish with the parsley before serving.

You can serve the beef tongue warm, although it is usually served cold on a large serving tray or in small individual plates. Pairs well with corn tostadas.

5 from 1 vote

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PICKLED BEEF TONGUE APPETIZER

Cuisine: Mexican

Servings: 8 - 10

Author: Mely Martinez - México in my kitchen

Ingredients

• 1 RUMBA® Meats Beef tongue about 3 to 3½ lbs.
• ¼ of a large white onion for cooking with the meat
• 2 bay leaves for cooking with the meat
• 4 garlic cloves
• ¼ cup olive oil
• ¾ of a large white onion cut into slices
• 2 garlic cloves thinly sliced
• 2 large carrots peeled and cut into slices (About 2 cups)
• 2 jalapeño peppers cut into rings
• 1/3 cup white wine vinegar
• ½ teaspoon dried Mexican Oregano
• ½ teaspoon dried Marjoram
• ½ teaspoon dried Thyme
• 2 bay leaves
• 8 black peppercorns
• 2 sprigs of parsley
• Salt to taste

Instructions

1. Remove beef tongue from the package and rinse thoroughly. In a large pot, place the 4 garlic cloves, 2 bay leaves, and the ¼ of the onion. Cover with water and cook for about 1 hour and 45 minutes at the low temperature until the meat is cooked and tender, but still firm (since we’re going to cut it into slices). If cooking in a slow cooker, cook for 5 hours in the low setting, for an Instant Pot, cook for 20 minutes.
2. Allow the meat to cool, then place in your fridge for a couple of hours (cold meat is easier to cut). After this removed the skin and slice the tongue thinly. Set aside.
3. Heat the oil in a large frying pan over medium heat, then add the carrots and cook for about 5 minutes. Depending on the thickness, you will have to adjust the cooking time. Make sure you do not overcook them; they still need to have some crispiness when you bite them.Pickled beef tongue cooking time
4. This step is a quick one. Add the sliced ¾ onion, peppers, garlic, bay leaves, herbs, and black peppercorns to the frying pan. Sautee the veggies and herbs for a couple of minutes over high heat. Pour the vinegar in and bring to a boil, then reduce the heat and simmer for 3 minutes. Add the sliced meat, season with salt, and keep cooking for 5 more minutes. Remove immediately from the heat. Cover and let it rest for at least 20 minutes. Garnish with the parsley before serving.Pickled Beef tongue recipe

You can serve the beef tongue warm, although it is usually served cold on a large serving tray or in small individual plates. Pairs well with corn tostadas.

Recipe Notes

• The jalapeño peppers are optional, so those that do not like things spicy can omit them (you can always offer this appetizer with a side of pickled jalapeños, for those that enjoy a little spiciness).
• This appetizer tastes better when prepared one day ahead.

I hope you enjoy this recipe and also check this recipe for Beef Tongue in Salsa Verde

This recipe was made in collaboration with RUMBA® MEATS. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.

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