Beef Tongue Recipe
This beef tongue with Madeira sauce recipe is just perfect. It is mild and tender yet full of flavours. With some simple household ingredients, you can cook gourmet food at home too!
Yield: 6 people
Ingredients you need
- 1 bunch of fresh parsley
- 1 Onion (peeled)
- 2 Bay leaves
- 10 Peppercorns
- 1,2 kg Smoked beef tongue size may vary
- 2 tbsp Salt
- 1.7 l Water or cover the tongue
Directions
- Wash vegetables and cut them into large chunks. No peeling is required.
- In a pressure cooker, add in smoked beef tongue and vegetables. If you do not have a pressure cooker, simply use a suitable pot.
- Pour water into the pressure cooker (or pot). Be sure to cover the lengua with water.
- Add in the bay leaves, pepper corns and salt. If you are using smoked beef tongue, you will need less salt. If you are using plain lengua, feel free to use about 3 tablespoons of salt. The broth is meant for sauce making afterwards, so it is important to bring out the best of the broth. You can adjust the amount of salt according to your taste.
- Cook beef tongue in pressure cooker for about 1.5 to 2 hours (or about 3 to 4 hours in a normal pot).
- Once it is cooked, take out the tongue and run it under cold water. If you can easily peel the outer skin, then it is ready. If you cannot peel the hard skin easily, then cook it again for another 30 minutes. Remove the hard skin. You can leave it as it is or further remove any white or black parts on the lengua.
- Sieve the broth and discard the vegetables. Save this broth for the sauce (part II of this recipe).
- Cut the beef tongue into slices and serve with a delicious Madeira sauce (part II of this recipe).
