Ingredients:
- 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
Preparation:
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.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/03/Lengua-de-ternera-con-chimichurri-5-1024x683.jpg)
Once cooked, quickly lower the tongue’s temperature and peel it when cold.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/03/Lengua-de-ternera-con-chimichurri-6-1.jpg)
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.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/03/Lengua-de-ternera-con-chimichurri-9.jpg)
Slice the tongue and sear it in a pan for a crispy exterior.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/03/Lengua-de-ternera-con-chimichurri-10.jpg)
Serve the sliced tongue with some chimichurri sauce on top.
![](https://www.sous-vide.cooking/wp-content/uploads/2024/03/Lengua-de-ternera-con-chimichurri-12.jpg)
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