Thursday, August 8, 2013

LENGUA MECHADA




 This dish is so yummy because of its tenderness and this was also usually served in expensive restaurant.

INGREDIENTS:
1 ox tongue (1 ½ -2kg)
Rock salt or cornstarch ½ cup white wine
1 tbsp. lemon juice
 2 pieces chorizo bilbao 
½ cup olive oil
2 stalks leeks, white part only sliced
2 stalks celery, minced
1 big carrot, diced
1 ½ cup tomato sauce
2 cups boiling water
Salt and pepper to taste
1 tbsp. Worcestershire sauce
Olives
1 red bell pepper, boiled and peeled
1 tbsp. minced parsley

PROCEDURE:
Rub ox tongue with salt or cornstarch to remove slime.
Rinse in running water. Blanched for 5 minutes in boiling water.
Pell or scrape off waxy coating of tongue with a knife; rinse thoroughly. Lard tongue with chorizo.
Marinate in white wine or lemon juice for at least 30 minutes.
Heat pot with olive oil and sear tongue until lightly browned.
Set aside.

In the same oil sauté leeks, celery, and carrots.
Add marinade tongue and tomato sauce; cover with water.
Simmer until tender. Season with salt, pepper and Worcestershire sauce to taste.
Add olives and sliced pimiento.

To serve, slice tongue and arrange in a platter.
Pour sauce over and garnish with parsley.


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