Tongue in Red Wine Sauce by Chef Pepín
Ingredients
- 1 Rumba® beef tongue
- 1/2 tablespoon salt
- 2 sticks of celery
- 15 peppercorns
- 6 tablespoons olive oil
- 2 envelopes of sazón with annatto and coriander (w/o MSG)
- 2 bell peppers (green and red)
- 2 large onions, white or yellow (sliced in rings)
- 2 tomatoes, cut in small wedges
- 1 jalapeño pepper, sliced in wedges, if desired
- 1/2 tablespoon garlic powder
- Salt and pepper, to taste
- 1 cup red wine
Preparation
- Using a pressure cooker on high heat, cover tongue with water and add salt, celery and peppercorns. With lid off, boil tongue and skim any foam until none is produced. NOTE: If cooking on stovetop, follow the same directions: Bring broth to a boil then lower heat. Simmer for about 2 hours until tongue is tender. Skip to step 5.
- Lock pressure cooker lid (raising the pressure), then reduce heat to as low as possible to maintain a constant pressure. Cook for 1 hour.
- Remove pressure cooker from heat and let it release all the pressure (approximately 15 minutes).
- Carefully open pressure cooker. Remove tongue using long tongs.
- Using a knife, remove the skin by splitting it on the underside and peeling it away.
- In a saucepan, heat oil and sauté onions, peppers, tomatoes and garlic powder (add jalapeño, if desired) until onion changes color and vegetables are soft.
- Rub meat with envelope of sazón and add to saucepan, mixing well with vegetables.
- Add wine and let cook until wine evaporates. Reduce to low heat and cook for 5 more minutes, rotating meat a few times to have an even roast.
- Serve with mashed potatoes and salad.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
