The res language has many varieties of preparation and is done in many countries. It is a very traditional and very economical meat cut, the tongue is a very tender meat perfect for stews and stews. Dare to try the beef tongue with this easy recipe and good benefit.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make stew veal tongue: |
| 1 Res 1 unit of limòn 5 cups of water (1200 milliliters) 1 branch of celery 1 clove of garlic batch 3 units of onion ½ green paprika unit 2 maccated garlic cloves 2 teaspoons of salt 4 units of black pepper 1 cup of tomato ½ teaspoon of black pepper ½ red paprika unit 3 cloves of garlic 0.3 cup of oil 1 cup of meat consommé ½ cup of wine sweet 16 units of capers 6 units of olives ¼ cup |
| Additional characteristics: cheap cost, stew |
Ingredients to make stew veal tongue:
1. First we will begin by preparing the ingredients. Pick the tomato with thick cuts, without skin and without seeds. Cut two onions into medium pieces and leave a cut into two parts. It also chop the olives and for the beef consommé you can use the same water that will leave the second cooking of the tongue.
2. To start working the meat, rub the tongue with lemon and rinse very well under the jet. Then, in a pressure pot place the meat in enough water that covers it.
3. Take the tongue to boil, let it cook for 10 minutes and turn off the fire. Let cool a little before opening the pot.
4. Remove the meat from the pressure pot, discard the water and still hot removes the skin of the tongue scraping with a knife.
5. Once the pressure cooker is cleaned, the already clean tongue sews again. Add the 5 cups of water, the onion (items in half), the garlic Porro, the Ceryry or Celery, the paprika (half of them), the garlic, the salt and the pepper grains.
6. Let it boil and cook for approximately 40 or 50 minutes or until soften. Then let cool a little.
7. In the glass of a crusher they put the tomato, paprika, onion and the remaining crushed garlic and are finely crushed.
8. In a cauldron puts the oil to heat and add the mixture we have previously prepared to make the stoopada tongue stirfrito.
9. The consommé is added and once it boils it is allowed to cook for about 15 minutes over high and uncovered heat.
10. Then add the wine, the capers, the olives, the raisins, the ketchup tomato sauce, the English sauce, the salt and the pepper.
11. It takes a boil again, covered, put on medium heat and cooked for 30 minutes or until the sauce dries a little.
12. With the list list we can already enjoy the stoopada veal tongue. To finish the plate, cut the tongue into thin strips and cover it with the sauce.
13. serve her accompanied by peas, potatoes or rice. If you like the veal tongue you can review these other recipes:- Brill tongue and mushrooms
– Beech tongue stew
