Lengua Veracruzana

Lengua Veracruzana

Lengua Veracruzana

Preparation

• Soak the tongue in salted water for 3 hours, in the refrigerator.

• Place tongue in a large pot and cover with more cold generously salted water.

• Add some onions, garlic & herbs.

• Bring to a boil, lower to simmer, and cook for 3-4 hours, until tender.

• Preheat oven to 350 degrees F.

• Strain and degrease broth. Reserve 1 cup.

• Strip off the tongue's skin. Pull out any bones from the big end (if there are any) and cut off ~3/4 inch from that end. Cut off the fatty section along the bottom.

• Slice into 1/4" thick slices.

• Lay slices, overlapping in several rows in a baking dish.

• Prepare the sauce: In a large skillet,

  • heat oil over medium.

  • Add onion and cook, stirring until golden.

  • Add garlic and cook another minute or so, until soft.

  • Add tomatoes and their juices. Simmer for ~5 minutes, pressing down on tomatoes to break up a bit.

  • Add the remaining ingredients and simmer for 10 minutes, until cooked down a bit.

  • Discard cinnamon stick and bay leaves.

• Spoon sauce over prepared tongue.

• Put in preheated oven and cook for 20-30 minutes, until sauce is bubbly.

• Serve garnished with some more capers and parsley.

Ingredients

• 3 lb Beef Tongue

• 1 1/2 Tbs olive oil

• 1 1/2 Tbs vegetable oil

• 1 medium onion, sliced thin

• 1 can stewed tomatoes w/ Italian seasonings

• 1 can whole tomatoes

• 3 garlic cloves, minced

• 1 Tbs capers (plus more for garnish)

• 2 pickled jalapenos + 1 Tbs of pickling juice

• 1 1/2 tsp mixed dried herbs (marjoram, oregano, thyme)

• 2 Tbs chopped parsley (plus more for garnish)

• 3 bay leaves

• 1 cinnamon stick

• 2 cloves

• 1/4 tsp. freshly ground black pepper

• 1 c reserved tongue broth

• salt, to taste