BEEF TONGUE in sauce for your lunch / how to prepare beef tongue

Learn the most delicious way to prepare beef tongue. It will be juicy, tender, delicious, and in a spectacular sauce. Let's get started. Here I have a beef tongue. Look how it is. I've already removed all the fat it had. And the first thing we're going to do is peel it. Remove all this skin. So let's go, since we have to cook it a little bit in order to peel it, first. So, set up a stove in the pressure cooker. Let's throw the tongue in there. Cover it with water. Cover the pot and cook for 20 minutes. Then we're going to remove the tongue from the hot water. We're going to discard this water that's left here because we're going to need the clean pot again to continue cooking. Well, with the help of a knife, with whatever you have on hand and that doesn't require too much work, we're going to start removing all this white film. You already know this step, right? You have to do it. Okay, cooks. After you have the tongue peeled, we are going to wash it really well. After having the tongue really clean, we are going to chop it into medallions. About one centimeter thick. Okay, cooks. It should be something like this. Turn the stove back on in the pressure cooker. Pour in a little oil. Wait until the oil heats up. Add the tongue medallions and pay attention, cooks, because we are going to sear this tongue for four minutes on each side. Let's turn the medallions over and sear them for another four minutes on this side. After the sealing time, we are going to take out the lemon medallions. Right here we are going to start adding everything the sauce is going to need. A tomato, chopped into quarters. A white onion, chopped into quarters. Four cloves of garlic. An onion, hopefully with the green leaf. And half a bell pepper. We're going to roast that and I'll tell you what's next. Put the tongue medallions back here and we're going to add them to the pot again with all the juices that they released. Look, this is pure flavor and deliciousness. Cover everything with beef stock or beef broth. De-glaze all the flavors that have stuck to the pot. Let's flavor the sauce with a sprig of basil, a sprig of cilantro, two oregano leaves, a sprig of thyme, two bay leaves, and a teaspoon of turmeric. This is to give this thing color and flavor. Add salt to taste. Now, let's stir it all together a little. Cover and cook for 40 minutes. Or well, it depends on the tongue you got. It can be cooked for 40 minutes or an hour. My tongue, I mean, the cows, was done in 40 minutes. Let's take it out of here, super tender, or rather, this is delicious. Now let's look for the sprigs of thyme and the bay leaf. We're going to remove those too. We're just going to remove that. The rest stays here. Pay attention, cooks, because we're going to put all this in the blender. Get your blender ready. Let's add everything we have left in the pressure cooker. Let's cover and heat this thing up. A very special greeting to Rubia Altamirano who's watching me from Spain. Thank you, queen, for the support. Tell me where you're watching me from so I can greet you in my next videos. I'm going to finish cooking here in this pan because it's more convenient. Let's strain the sauce so it's smoother, prettier, cooler. You do the same as I did and don't stress us out. Here we're going to add 4 tablespoons of soy sauce. Let's stir. Let's add the tongue medallions. Don't forget to always add what's left in the cup because it's pure flavor and pure rigor, right? Let's cook this for 3 more minutes. Let's wait for the tongue to be soaked in all that wonderful sauce that we made and that's it. And if you see, cooks, I keep everything I promise you in my stories. I told you I was going to prepare a delicious tongue and look here it is. Who am I to deny it? And remember that in our kitchen we prepare art.