Serving
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Beef Tongue in Wine Sauce
Bolivia
  -   Picante de Lengua
Makes
Effort:
Sched:
DoAhead:  
2-1/4 #  
***
6 hrs  
Yes
The most common beef tongue recipes are for appetizers and sandwich slices, but this one, from Bolivia, is a main course stew. It is delightfully tasty and was the star of the show at a recent buffet party. It takes a few hours, but it isn't at all hard to do and can be made well ahead.



3-1/2
6
1
6
12
5
1
------
4
2
2
1
1/3
------
2
1-1/2
#
oz
c
oz
oz
cl
#
---
oz
T

t
t
---
T
c
Tongue (1)
Mushrooms
White Wine, dry
Tomatoes
Onion
Garlic
Potatoes
-- Aromatic mix
Carrots
Parsley, flat
Bay Leaves
Salt
Pepper
--------
Olive Oil
Water
Prep   -   (5 hrs - 45 min work)
  1. Wash TONGUE well, first in cold water, then in warm water. Drain well.
  2. Put Tongue in a pot with water to cover well (it'll swell up). Bring to a boil and simmer until done, about 1 hour for every pound the tongue weighs. Test with a sharp skewer, it should feel the same resistance all the way through the thickest part.
  3. Fish Tongue out of the pot and cool in it running water just enough so you can handle it, then peel off the skin (much easier when still hot). Return it to the pot to cool in the broth.
  4. Slice MUSHROOMS about 1/8 inch thick. Set to marinade in White Wine until needed.
  5. Peel TOMATOES and chop fairly small.
  6. Chop ONIONS small.
  7. Crush GARLIC and chop small.
  8. Peel POTATOES and cut into 3/4 inch chunks. Cook in boiling salted water until just done through.
  9. Peel CARROTS and slice 1/8 inch crosswise. Chop PARSLEY small. Mix together with Bay Leaves, Salt and Pepper.
Run   -   (1 hr)
  1. When Tongue is cold, slice it about 1/4 inch thick and cut into largish bite size pieces.
  2. Drain Mushrooms well, retaining the wine.
  3. In a spacious sauté pan heat Oil and fry Onions, stirring over decreasing heat until medium brown. When nearly done, stir in Garlic and continue to fry stirring until it takes some color.
  4. Stir in Tomatoes and Aromatic mix. Fry stirring over moderate heat until Tomatoes are very soft and moisture is nearly gone.
  5. Stir in Mushrooms, then Tongue until well mixed. Then stir in Wine and Water. simmer covered about 20 minutes.
  6. Adjust liquid to your preference (see Note-2) and stir in Potatoes. Bring back to a simmer until Potatoes are warmed through.
  7. Serve hot with rice or bread.
NOTES:
  1. Tongue:   A beef tongue can weigh from 3 to 4 pounds. Veal tongues weigh about 1-1/2 pounds and take significantly less time to cook. Some say the tongue will be easier to peel if you whack it well on a hard surface before cooking. For details see our Beef Tongue / Veal Tongue page.
  2. Serving, etc.:   The recipe author thickens the stew with 2 T of cornstarch - but neglects to say when or how much liquid to put in to make it into stew (duh!). Since I serve this buffet style with the potatoes included in the stew rather than separately, I find no thickening is needed and add none. Use your own best judgement.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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