Tongue with Tomato Salsa
Ingredients
- 3-4 lbs Rumba® beef tongue, whole
- Olive oil (as needed)
- 3 cups crushed tomatoes
- 1 bay leaf
- 1 cup potato, peeled, diced and parboiled
- Small cheesecloth bag or tea ball containing: 2 tbsp peppercorns, 2 tbsp salt and 2 bay leaves
- 1/4 cup vinegar
- 1 cup onions, coarsely chopped
- 1 tbsp garlic, minced
- 1 cup frozen peas and carrots, thawed
- 1/2 cup pickled serrano or jalapeño peppers
Preparation
- Rinse the tongue well in cold running water. Place the tongue in a large pot with 2 qts of water, the bag of spices and the vinegar. Simmer gently for 3-4 hours until the tongue is fork tender at the tip. Peel and discard the skin.
- When tender, remove the pot from the heat and place it in an ice bath to cool the tongue in its own juices.
- When cool, remove the tongue from the liquid. Measure and hold 1 cup of cooking liquid separately.
- Slice the tongue thinly and hold on a serving dish. Moisten with a small amount of the remaining cooking liquid.
- Prepare the tomato sauce by heating a small amount of olive oil in a medium saucepan. Add onions and cook slowly until tender and lightly golden brown, about 2-3 minutes. Add garlic and continue to cook for an additional 30 – 45 seconds. Add the tomatoes, reserved tongue broth and bay leaf and simmer gently, covered, for about 10 minutes or until slightly thickened. Season to taste with salt and pepper
- Remove tongue slices from the liquid and arrange in a baking dish. Surround with carrots, peas and potatoes. Cover with tomato sauce. Bake at 325ºF, covered for about 20 minutes or until tomatoes are fully cooked.
- Serve pickled peppers as a condiment on the side.
- Serve with steamed white rice, green salad and crusty bread.
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.
