- Lengua (ox tongue)
- Mushrooms
- Green Olives
- Bell pepper
- Bay leaf
- peppercorns
- celery
- salt
- Butter/Olive oil
- White wine
- Heavy Cream
- Milk
- Beef Stock
- flour (in case you want to thicken the sauce)
INSTRUCTIONS:
- Before anythings else, we need to prep the Lengua:
- To some, cooking lengua is tedious or intimidating, but I will show you that is easy and fun.
- First, we clean the lengua with salt to remove the grime.
- Wash it thoroughly.
- Put the lengua on a stockpot and throw in some bay leaf, peppercorns, salt, celery.
- Let it boil until tender.
- Slice the lengua diagonally.
- Remove the outer layer. It looks like a rubbery cover that would peel off easily. Make sure to clean the inner now exposed layer.
- Now we are ready to cook:
- On a pan, put butter and a little oil. The oil will prevent the butter from burning. Sear all sides of the sliced lengua. Make sure to put just a little oil and butter. you don't want to fry the lengua but rather sear it. Set aside
- Saute garlic, onions
- If you want your sauce to be thick add some flour at this point.
- De-glaze the pan with white wine.
- Make sure that the pan has no burnt substances.
- You want to get the flavor of the browned lengua and not the burnt ones.
- Pour the white wine mixture.
- Add the heavy cream and milk and beef stock.
- Simmer until sauce is reduced.
- Add the green olives plus the green and red bell peppers.
- Add the mushrooms.
- Season to taste.
Source: Skip To Malou
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