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Lengua a la Vinagreta

Recipe courtesy of Romina Tibytt with Mamá XXI.

Rumba® Beef Tongue

Rumba Recipe 751


  • Rumba® Beef Tongue (1 package)
  • Beef broth, as needed
  • 1/4 cup parsley, chopped
  • 3 cloves garlic, finely chopped
  • 1 cup vegetable oil
  • ½ cup sherry vinegar (or wine vinegar)
  • ½ cup apple cider vinegar
  • Salt, red pepper, paprika and ground chili, to taste
  • 1 baguette, sliced (may be toasted as well)


  1. In a stockpot, combine tongue and broth to cover. Cook for 2 hours until tongue is tender and internal temperature reaches 160ºF. Remove tongue from heat and allow to cool. Remove skin and discard. Chill tongue in refrigerator.
  2. Thin slice chilled tongue.
  3. Combine sherry vinegar, cider vinegar, oil, parsley and garlic in a bowl and whisk to blend. Add salt, red pepper flakes, paprika and red pepper to taste and whisk to blend.
  4. Layer sliced tongue in a small baking dish. Spoon vinaigrette evenly over sliced tongue. Cover and refrigerate until ready to serve, up to four days.
  5. To serve, layer marinated tongue on baguette slices.