Veal Tongue<\/p>\n
You see them in the market and were probably grossed out but tongue meat is one of the leanest and tender parts. This is strange because you\u2019d think it\u2019s the most worked out muscle. If you\u2019re still reading then here\u2019s how I prepare tongue. The secret is about what spices do you add while you braise it.<\/p>\n
1 tongue (veal or beef)<\/p>\n
2 tablespoons salt<\/p>\n
2 teaspoons ground pepper<\/p>\n
1 dash of cinnamon<\/p>\n
1 dash of allspice<\/p>\n
1 chopped onion<\/p>\n
1 bay leaf<\/p>\n
1 peeled head of garlic<\/p>\n
Water (just enough to cover the meat)<\/p>\n
Add everything to a big pot and add water until it covers the tongue.<\/p>\n
Place over high heat and bring to a boil.<\/p>\n
Once it starts boiling, reduce temperature to low and simmer for 3 hours.<\/p>\n
After 3 hours, take it out and let it cool.<\/p>\n
Peel off the outer layer of the tongue. It\u2019s really tough.<\/p>\n
This is where I\u2019m split. I really like a tongue (lengua) in my tacos and burritos. If going the taco\/burrito route, dice into cubes and add them as the meat. If you want a more traditional way of eating, slice the tongue into \u00bc inch slices and serve with a tomato\/onion sauce.<\/p>\n
In a saucepan, saut\u00e9 \u00bd cup diced onions with 4 cloves of minced garlic. Add \u00bd teaspoon of salt and pepper. Add about 4 chopped tomatoes.<\/p>\n
Reduce heat, no lid, and let the liquid reduce by half. Serve with the tongue.<\/p>\n\r\n