Marinated Argentinian Lamb Recipe for Tongue
This is a family lamb recipe from Argentina. Most people will know lamb al asador-the slow roasted South American lamb leg or whole lamb, but there’s other traditional recipes too. Tongue has none of the challenges of other offal. The texture of lamb and goat tongue is especially soft and tender, the taste clean and luxurious. Once you’ve had tongue cooked Argentinian style you’ll never think of it the same way again. The herbs can be a combination of whatever is on hand, but cilantro or mint will always make it irresistible.
Here’s a tutorial on how Chef Bergo cooks them. These directions work well with either lamb or goat tongue. This example uses a mix of both. Yield is enough to serve 2 as an entrée, or 4-8 as an appetizer.
How to Peel Lamb Tongue
Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist.
The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a premium cut.
This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at foragerchef.com.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
More Lamb Tongue Recipes
Braised Lamb Sugo (Sunday Gravy)
Marinated Argentinian Lamb Recipe for Tongue
Equipment
- 1 3 quart pot for braising the tongues
- 1 Medium mixing bowl
Ingredients
Braising the Tongue
- 1-1.25 lbs Lamb or Goat Tongue about 4-8 tongues, depending on size
- 5 cups chicken stock or water
- 1 each: small carrot ½ small yellow onion and 1 stalk of celery, roughly chopped
- 1 dried bay leaf
Final Marinade
- Italian parsley coarsely chopped roughly ¼ cup
- Fresh cilantro coarsely chopped, roughly ¼ cup
- ½ cup flavorful oil like virgin olive oil, or an oil of your choice
- ½ teaspoon kosher salt or more to taste
- Crushed red pepper about ¼ teaspoon, or more to taste (optional)
- 2 tablespoons red wine vinegar
- 1 garlic clove lightly crushed with the back of a knife
Instructions
- 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.
Video
Notes
Nutrition