Lengua Nogada

Instructions

• Step 1 - In a large pot place the tongue, vinegar, onion, salt, peppercorns, cloves, bay leaf, parsley and enough water to cover. Cook over medium heat. After 45 minutes, reduce the heat and cook covered for 2 hours or until the tongue is very tender. Remove the pot from the heat and let the tongue cool in its broth uncovered.
• Step 2 – For thenogada sauce : Place the bread crumbs in a bowl and pour in 2 cups of the tongue cooking broth; let soak for a few minutes. Place the bread with the soaking broth in a pot and cook over medium heat, stirring until slightly thickened.
• Step 3 - In a frying pan heat the oil over medium heat and fry the onion until lightly browned. Add the walnuts, wine, salt and pepper. Pour the mixture into the pan with the bread sauce and cook over medium heat, stirring. Finally, add the cream and cook over medium heat for a few minutes, stirring constantly.
• Step 4 – Remove the skin from the tongue in nogada sauce and cut into medium-thick slices. Arrange the slices on a platter or individual plates and pour the hot nogada sauce over them. Serve the tongue in nogada sauce immediately.