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Recipe of Beef Tongue in Wine Sauce
Recipe

Beef Tongue in Wine Sauce

30 mins
50 mins
Low
27
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This rich plátillo is an option that will make you shine in any event where you prepare it. The veal tongue is a very soft and rich meat that also complements perfectly with the wine sauce. Puree it
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Ingredients

4 portions
  • 500 grams veal tongue
  • 1 1/2 liters broth
  • 1 1/2 liters Water
  • 400 grams onion, cut into strips
  • 25 grams garlic
  • 250 grams carrot, sliced
  • 300 grams leek, sliced
  • 80 milliliters olive oil
  • 400 milliliters white wine
  • 2 eggs
  • 1 cup flour
  • enough oil

Preparation

Dora in a pot with a little oil the tongue on all sides, to toast and remove.
Add the vegetables to the casserole and sauté them over low heat.
When they are ready, add the wine and boil until it evaporates.
Re-introduce the tongue and cover with the broth and water.
Cook with the lid on for 50 minutes until the tongue is tender (prick it, to check its cooking point). Cooked and tender, drain it. Once it has been tempered, peel it.
Fillets and reboza the language with flour and egg. Fry in abundant oil and deposit the fillets on absorbent paper, to remove excess fat.
Blend all other ingredients for the sauce, strain the mixture and add in a pot along with the tongue. Let reduce. It serves.

TIPS

Before serving, let it sit.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Rosalia Cruz Vásquez
16/04/2019 20:09:01
Se ve deliciosa la cocinare

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