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April 25, 2024 #Meat #Funding

Lengua Nogada

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3 Hours


  • 1 washed beef tongue
  • 2 tablespoons vinegar
  • 2 medium onions, cut into feathers
  • 1½ tablespoons salt
  • 1 teaspoon of black peppercorns
  • 5 cloves
  • 1 bay leaf
  • 3 sprigs of parsley.
  • 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 the nogada sauce: In a bowl place the bread crumbs and pour 2 cups of the tongue cooking broth; let soak for a few minutes. In a saucepan place the bread with the soaking broth 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 and cut into medium-thick slices. Spread the slices on a platter or individual plates and pour the hot nogada sauce on top. Serve immediately.