Smothered Beef Tongue

Name: Smothered Beef Tongue (Lengua Estofada)
Yield: Serves 8
Cuisine: Puerto Rican
Ingredients: 4 peppercorns (whole black peppers); Salt—(use 1 teaspoon salt for each quart of water); 1 teaspoon whole dried orégano, crushed; 4 peppercorns (whole black peppers); Water—(measure by quarts to cover tongue freely); Water—(measure by quarts to cover tongue freely); Salt—(use 1 teaspoon salt for each quart of water); Salt—(use 1 teaspoon salt for each quart of water); 1½ cups sweet or dry wine (see Note); 1 quart (4 cups) water; ¼ cup sugar; 1½ cups sweet or dry wine (see Note); 1 tablespoon salt; 3 cloves garlic, peeled; 2 bay leaves; 1 tablespoon vinegar; 12 dry prunes, pitted; 1 pound potatoes, peeled and cut into pieces; 1 pound onions, peeled and sliced; ½ teaspoon salt; 4-pound fresh beef tongue

Lengua Estofada

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4-pound fresh beef tongue
Water—(measure by quarts to cover tongue freely)
Salt—(use 1

Americas
Main course
Puerto Rico
Gluten-free
Caribbean

Method

Scrub the tongue with a vegetable brush under warm running water. Drain and dry. Place in a large deep kettle. Add water and salt included in A.
Bring rapidly to a boil, reduce heat to low, partially cover kettle, and simmer for 2 hours.
Remove tongue and plunge into cold water. Remove from water and allow to cool