Preparation

cook the tongues from cold water with bay leaf, carrot and paprika. Cut julienne, paprika, onion, carrot and reserve. while the parsley is peeled and also reserved.

chop the garlic into brunoise (small squares) and reserve.

for the marinade, sweat at a very low temperature and in olive oil, paprika, onion and carrot. add bay leaf, garlic, salt and pepper. quench with apple cider vinegar and finish cooking the vegetables al dente. when quenching, add the parsley leaves and set aside in the cold roll slices of lamb throughout.

Serve tongues on a plate, arrange the marinade on top of them and finish with freshly ground black pepper and chili powder.

Ingredients

  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 carrot
  • 2 bay leaves
  • 2 cloves of garlic
  • 2 tablespoons parsley leaves
  • 200 cc of apple cider vinegar
  • 200 cc of olive oil
  • salt, whole black pepper and chili color to taste.