Lengua en Salsa - Beef Tongue in Sauce
Cooking Time: 2 hours 30 min Yield: 8 servings Level: Easy
Ingredients
1 beef tongue
1 cup lime juice
6 cloves garlic
1 cup red bell pepper, chopped
1 roll oregano, grind
1 rib celery, chopped
1 cup tomato, unseeded and chopped
4 laurel leaves
1 cup carrots, chopped
1/2 cup Worcestershire sauce
1 bunch cilantro, chopped
3 cloves
3 cinnamon sticks
1 cup raisins
1 cup Spanish olives
1 cup fresh petit pois
2 teaspoons cappers
1/2 cup ketchup
1 tablespoon mustard
Salt and pepper to taste
Directions
Soak tongue in boiling water covered in a saucepan until tongue’s skin is tender, about 15 minutes. Rinse tongue in cold water and peel outer whitish skin. Rub tongue with lime juice.
Transfer tongue to a saucepan. Add water until tongue is completely covered. Cover and bring it to a boil. Add tomato, garlic, onions, red bell peppers, bay leaves, cloves, cinnamon, oregano, celery, carrots, cilantro and Worcestershire sauce. Boil over medium heat. Reduce heat to low, cover, and cook for 3 hours until tongue is tender. If water evaporates, add water accordingly to maintain its level. When tongue is tender save the liquid and transfer tongue to a cutting board and cut it into thin slices.
Liquefy boiled tongue liquid in a blender. Strain.
Place 1 1/2 cup strained liquid in a saucepan. Add 3 cloves, raisins, Spanish olives, petite pois, ketchup, mustard and salt and pepper to taste. Bring it to a boil. Simmer for 20 minutes. Pour sauce over tongue and serve with rice.