SCARLET PALATE – Wonderful Beef


11 June, 2018

Ingredients (4 people):
– 1 beef tongue
– 2 spoons of nitrous salt
– 8 spoons of fine salt
– 1 onion
– 1 leek
– 3 celery
– Parsley
– 1 head of garlics
– Laurel
– Rosemary
– 5 cloves
– Grain pepper
– Tomatoes
– White wine
– Water

Start by checking that the tongues are disconnected, and then pinch with a needle ten times each tongue by each one of its 4 sides. Then, rub the tongues with nitrous salt mixed with fine salt by all its sides for a few minutes
and then let them rest for a while. In the meantime, chop finely the onion, leek, celerys, parsley and garlics.
In a separate mortar, crush the cloves, the pepper grains, rosemary and laurel and add it to the chopped  vegetables. In a clay pot with cover, start putting a ground of  the  salt  and vegetables mixture and put  over it the  beef ton- gues, covering the  tongues with the  salt  mixture, making sure it is completely covered. Then, cover the pot and place it in the fridge for 12 days. Each 2 days, stir the tongues, making sure that they are well covered. After 12  days in the  fridge, clean the  tongues and let them dry. Spread them in oil.   and tomatoes, and place the  tongues above  it. Then, sprinkle over  the beef tongues rosemary, cloves and parsley, garlic and black pepper, previously prepared in the mortar and cover the pot. Heat  it in the  oven  at 200 ºC, keeping  air  circulation at all times. When the  vegetables ground is done, turn around the tongues and add the  white wine and water. Let it reduce.

Place the beef tongues in a plate of your choice and accompany it with the vegetables mix prepared earlier.

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