INGREDIENTS
- – 1 cow tongue.
- – Onion 1 unit.
- – Carrot 1 unit.
- – Laurel 1 leaf.
- – Celery.
- – Lemon slices.
- – Ginger.
- – Peppercorns.
- French dressing:
- – Apple cider vinegar 150 cc.
- – Lemon.
- – 1 shelled cooked corn.
- – Coriander leaves.
- – Parsley leaves.
- – Chive.
- – Chopped garlic.
- – Purple onions.
- – Crimson bell pepper.
- – Chile.
- – Olive oil.
- – Lemon zest.
Learn to put together a basic LENGUA A LA VINAIGRETTE
PROCEDURE:
1. Defat the tongue, boil with bay leaves and a few peppercorns for no less than two hours.
2. Take away from the water, let cool barely and peel heat. Let it cool utterly and put the tongue within the fridge for a number of hours, this may make it simpler to fillet later.
3. Then again, make a French dressing, with oil, vinegar, lemon juice, lemon zest, salt, floor pepper, garlic and parsley.
4. Marinate the already minimize tongue. Keep coated in preparation.
5. And so as to add extra taste when serving, make a Creole sauce with the bell peppers, corn and onion, vinegar and oil.
6. Mount the tongue on slices of bread, and prime with the Creole sauce.
