Lengua Cubierta (Covered Tongue)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
piece(s) beef tongue of 4 pounds (2 kg)
1
tsp curing salt
2
tbsp grated panela (unrefined cane sugar)
1
cup(s) red wine, dry
pinch salt to taste
Directions
- Mixture ½ pound (250 gr) cooked and ground green beans · ½ pound (250 gr) cooked and ground carrots · ½ pound (250 gr) bacon, chopped and ground · 1 cup spaghetti, cooked and chopped · 1 cup toasted bread crumbs, grated · 1 tablespoon parsley, finely chopped · 2 garlic cloves, chopped · 1 tablespoon oregano, ground · salt and pepper to taste.
- Pound the tongue a little and cook in pressure cooker for 1 hour (or 3 hours in regular pot) until tender.
- Remove and peel removing the skin that covers it; open it by cutting it from below, and season with the salts, panela and wine, and let rest for 1 hour.
- Mix the ingredients of the mixture, and knead.
- Spread the tongue and cover with the mixture completely, roll well and cover with a cloth, tie and steam cook for 30 minutes.
- Remove and press on a stone to remove any water it may contain.
- Let cool and unwrap.
- Cut into slanted slices to serve.