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