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

1. 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.

2. 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.

3. Liquefy boiled tongue liquid in a blender. Strain.

4. 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.