Beef Tongue in Creole Sauce

Ingredients

• 1.5 kg Beef tongue (Approximately; wash before cooking.)
• White vinegar (A generous splash, for washing the tongue.)
• Limes (Plenty; also use the peels to wash the tongue.)
• 1.5 L Water (For the pressure cooker.)
• 1 tbsp Salt (For cooking; check and adjust the seasoning afterward.)
• 2 Bay leaves
• 3 Garlic cloves for cooking
• Annatto oil (A generous splash, for the sofrito.)
• 1 Scallion (One stalk, finely chopped.)
• 2 Garlic cloves for the sofrito (Well crushed.)
• Oil (A little more, added after the garlic.)
• 1 Ripe tomato (Chopped.)
• 1 Red bell pepper (Finely chopped.)
• 0.5 L Beef tongue cooking broth (Reserved from the liquid in which the tongue was cooked.)
• Cayenne pepper (A pinch.)
• 1 tsp Ground cumin
• 1 tsp Dried onion
• 1 tsp Dried oregano
• 1 tsp Paprika
• 1 tbsp Worcestershire sauce
• Additional salt (To taste, to adjust the seasoning.)
• Freshly ground black pepper (To taste.)
• Additional water (A little more, before bringing the sauce to a boil.)
• Fresh cilantro (A handful, to finish.)

Steps

1. 1

   Wash the beef tongue very well with a generous splash of white vinegar and plenty of lime juice, also rubbing it with the lime peels to remove impurities. Rinse it with plenty of water.

2. 2

   Place the tongue in a pressure cooker with 1.5 L of water, the salt, bay leaves, and the three garlic cloves.

3. 3

   Cover the pressure cooker and cook the tongue for approximately 1 hour and 30 minutes.

4. 4

   Remove the tongue from the cooker and completely peel off the skin. This is the test indicated in the source to determine whether it is properly cooked.

5. 5

   Cut the cooked tongue into bite-sized cubes and set aside. Also reserve 500 ml of the cooking broth.

6. 6

   Heat a skillet over high heat and add a generous splash of annatto oil.

7. 7

   When the oil is hot, add the finely chopped scallion and the two crushed garlic cloves.

8. 8

   Stir for a few seconds and add a little more oil, as indicated in the source.

9. 9

   Add the chopped ripe tomato and chopped red bell pepper.

10. 10

    Stir for a couple of minutes, until a stew-like mixture forms.

11. 11

    Add 500 ml of the broth in which the tongue was cooked and stir briefly.

12. 12

    Add the cayenne pepper, cumin, dried onion, dried oregano, paprika, and Worcestershire sauce.

13. 13

    Taste for salt and add additional salt if necessary. Finish seasoning with freshly ground black pepper to taste.

14. 14

    Add a little more water and let the sauce boil for approximately 1 minute.

15. 15

    Add the pieces of beef tongue to the sauce and arrange them so they are covered.

16. 16

    Cook the tongue in the sauce for 10 minutes.

17. 17

    Add a handful of fresh cilantro, stir again, and cook for 1 minute more.

18. 18

    Serve the beef tongue in Creole sauce. The source suggests serving it with coconut rice and a generous piece of cassava.

Notes

The source does not specify the exact amounts of vinegar, lime, oils, additional water, cayenne, or cilantro. It also does not indicate the amount of coconut rice or cassava for serving. The amounts of annatto oil and additional oil remain separate because they are mentioned separately in the audio.

Nutrition per serving

• main course
• Latin American cuisine
• beef
• pressure cooking
• Creole sauce
• gluten-free depending on the Worcestershire sauce used
• served with rice and cassava