Lengua Al Vino Recipe
A delicacy in Spain and Latin-America. Sliced tender beef tongue in a rich Spanish sherry wine sauce. Served with steamed vegetables, white rice, and black beans.
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Ingredients
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Beef Tongue
Sherry Wine Sauce
Sides
Method
Preparing the Beef Tongue
- 1
Cook the Beef Tongue
In a large pot, place the beef tongue and cover it with water. Add salt and bring to a boil. Reduce heat and simmer for about 2 hours, or until the tongue is tender.
- 2
Peel and Slice
Once cooked, remove the tongue from the pot and let it cool slightly. Peel off the skin and slice the tongue into thin slices.
Making the Sherry Wine Sauce
- 3
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
- 4
Add Wine and Broth
Pour in the sherry wine and beef broth. Add tomato paste, bay leaves, thyme, and paprika. Stir well to combine.
- 5
Combine with Beef Tongue
Add the sliced beef tongue to the sauce. Cover and simmer for 30 minutes, allowing the flavors to meld together.
Preparing the Sides
- 6
Cook the White Rice
In a saucepan, combine the white rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
- 7
Prepare the Vegetables
Steam the mixed vegetables until tender, about 5-7 minutes. Season lightly with salt and pepper.
- 8
Heat the Black Beans
If using canned black beans, heat them in a small saucepan over medium heat until warmed through. If using dried beans, ensure they are cooked and ready to serve.
