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Veal Tongue with Carrot Purée (Lengua de ternera con zanahorias)
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Method
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- Peel, wash and chop the carrots.
- Wash the tongue thoroughly.
- Put all the ingredients in a pressure cooker and cook over medium heat for 60 minutes.
- When the time is up, open the cooker, remove the tongue, peel off its skin, then slice it.
- Take out the carrots and onion and purée them with a little of the cooking liquid, adding more liquid if needed to make a light, creamy purée.
- Strain the cloves and bay leaf out of the remaining stock; this broth can also be used for other stews, such as a potato stew.
- Serve the tongue slices hot, with the carrot purée.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Lengua de ternera con zanahorias (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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