Ingredients
The following ingredients have 6 Servings
- 1 beef tongue medium size (average weight 2 ½ to 3 Lbs)
- 4 quarts of water to cook the tongue
- ½ medium size white onion
- 8 medium-size garlic cloves (peeled)
- ½ teaspoon black peppers corns
- 1 spring fresh thyme
- 2 Large Bay leaves
- ½ teaspoon dry Mexican oregano salt to taste
- 4 large Plum tomatoes chopped
- 1 garlic clove
- 2 Jalapeño or Serrano peppers sliced
- 1 medium-size white onion (finely chopped)
- 1 cup of the beef cooking broth
- Salt to taste
Instruction
- Place the beef tongue, whole, in a large stockpot, cover with water and add the onion, garlic, black pepper, thyme, and oregano. Cook over medium-high heat for about 3 ½ hrs. until tender. If you prefer, cook in a pressure cooker for 45 minutes or in a crockpot overnight for 6 hours in low setting. Check for doneness with a fork, the meat has to be very soft but not to the point of shredding. Cool the beef tongue and remove the outside skin. Once cooled cut into slices.
