Veal tongue with chimichurri


  • 1 veal tongue
  • 1 white onion
  • 1 clove of garlic
  • 10g of oregano
  • 10g of parsley
  • 15g of vinegar
  • 7g of paprika
  • 85g of olive oil
  • 1g of black pepper


Bleed the tongue in ice water. Season the tongue with salt and place it with a bit of olive oil in a vacuum bag.

Cook the tongue in a SmartVide sous-vide cooker at 75°C for 18 hours, ensuring a uniform and precise cook.

Once cooked, quickly lower the tongue’s temperature and peel it when cold.

For the chimichurri, mix the white onion, garlic clove, oregano, parsley, vinegar, paprika, olive oil, and black pepper. Allow the mixture to rest for a few hours for the flavours to meld.

Slice the tongue and sear it in a pan for a crispy exterior.

Serve the sliced tongue with some chimichurri sauce on top.

In this recipe, thanks to the sous-vide technique, the veal tongue reaches its perfect point with a more tender texture. This methodology highlights the natural flavours of the ingredient, ensuring an exceptional result.

Chef’s notes