Lengua Estofada
, - - Posted on December, 8 at 4:12 am
1 ox tongue (about 1.5 to 2 kilos)
1 tsp butter
3 large onions, quartered
6 green olives (optional)
1/4 k pork fat
3 tbsp pimineto
1 small can tomato paste
1 tsp. pepper
1 tbsp salt
1/2 cup dark rhum
2 tbsp chili sauce
2 tbsp Worcestershire sauce
3 red and green bellpeppers, cut into strips
1 cup pineapple juice
1/2 cup bread crumbs
1 pc. chorizo de bilbao, finely chopped
Clean the tongue by dipping it in boiling water. Let it sit for 5 minutes, then scrape the white thick skin off; rinse in running water.
Put the cleaned tongue in a pan filled with water enough to cover it; bring to a boil, then lower the heat and let it simmer until the tongue is half-cooked.
Meanwhile, melt the butter in a skillet, add the pork fat and onion and saute until the onion turned opaque or transparent. Add in all the ingredients except for the bread crumbs. Saute for 5 minutes, then add to the tongue. Continue cooking by simmering until the tongue becomes tender. If the sauce gets too thick or too little before the meat cooks, you may add more water.
When the tongue is tender; take it out of the pan and set aside to cool a little before cutting it into slices. Thicken the sauce in the pan with bread crumbs. Arrange the sliced tongue in a serving platter and pour the thickened sauce over it.
Enjoy! :) Maligayang Pasko!