1ox tongueabout a kilo in weight, plus aromatics for boiling
1/4cupfinely minced garlic
1teaspoonground black pepper
8 to 10tablespoonsWorcestershire sauce
8 to 10tablespoonsliquid seasoning(I used Knorr — I do not recommend substituting soy sauce)
5tablespoonsbuttercombined with 10 tablespoons of olive oil
1red onionfinely sliced
sliced scallionsto garnish
Scrub and rinse the tongue several times. Place in a pot. Pour in enough water to cove. Add salt liberally and whatever aromatics you like — I used a whole garlic, a whole onion, 1 tsp. of peppercorns and a bay leaf.
If using a pressure cooker (I did!) or a slow cooker, you won’t need as much liquid. About two cups in a pressure cooker and cup in a slow cooker should do it.
In the pressure cooker, this will take about an hour and a half to two hours. In the slow cooker, on low, it takes about 10 hours.
Cool the meat then peel off the skin. If the meat has been sufficiently cooked, the skin will come off easily. If it doesn’t, the tongue needs to be cooked a longer.
Wrap the tongue in cling film and chill in the fridge before cutting. The meat is already very tender and cutting will still warm or at room temperature might make the meat fall apart. So, chill for a few hours.
When the meat is well chilled, cut into one-inch cubes. Place in a bowl. Add the minced garlic, black pepper, 4 tbsps. of olive oil, Worcestershire sauce and liquid seasoning. Cover and allow to marinate in the fridge for several hours, preferably overnight.
Heat the butter and olive oil in a wide heavy bottomed pan (cast iron is ideal) that can hold all the tongue pieces in a single layer.
Place the marinated tongue in a resealable bad. Add the flour. Shake to coat each piece with flour.
Fry the lengua until lightly browned.
Transfer to a platter. Top the lengua salpicao with the sliced onion and scallions.
Lengua (Ox Tongue) Salpicao printed from https://casaveneracion.com/lengua-ox-tongue-salpicao/ for personal use only. Not for republication nor distribution.