Beef Tongue Cuban Style Lengua De Res Estilo Cubano Recipes

BEEF TONGUE CUBAN STYLE -- LENGUA DE RES ESTILO CUBANO

Steps:

• Clean the tongue thoroughly; place in pressure cooker with just enough water to cover the tongue.
• Add one tablespoon of salt, cover, and cook under pressure for approximately one hour or until tender (this can be cooked in a stockpot, but will take longer to cook).
• When tongue is ready, pierce the thickest part with a knife to check for tenderness; itshould no longer be pink.
• Peel skin off, trim fat, and cut into 1/2-inch slices.
• While tongue is cooking, saute onions and peppers in 4 tablespoons of olive oil and add 2 teaspoons of salt.
• Add rest of ingredients listed and cook until tender.
• Add tomatoes or tomato sauce.
• Add slices of tongue; cover and cook on medium heat for 30-45 minutes.
• Season to taste with salt and pepper.

FIESTA LENGUA (TONGUE)

Steps:

• Clean and wash tongues thoroughly.
• Blanch in boiling water.
• Scrape skin with the back of a knife.
• Boil in water and vinegar for 15 minutes.
• Discard liquid.
• Add water just enough to cover and boil to remove vinegar odor.
• Add salt and bay leaf and cook until tender.
• Remove tongues and reserve stock.
• Slice into serving portions.
• Marinate for 30 minutes.
• Reserve marinade.
• Heat oil or margarine in a medium pot.
• Add onions, mushrooms and tongue and sauté about 2 minutes.
• Add tomato sauce, catsup, marinade and tongue stock.
• Season with salt and pepper to taste.
• Simmer for 10 minutes.
• Add potatoes and red pepper.
• Stir and cook for 2 minutes.

LENGUA (BEEF TONGUE)

Steps:

• Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
• Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
• Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

LOMO DE RES, CUBAN-STYLE RIB-EYE STEAKS

Steps:

• Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
• Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.
• Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

PICADILLO " ESTILO CUBANO"

Steps:

• In a large skillet brown the meat, onions and garlic.
• Pour out whatever fat you may render.
• Turn heat down to low; add tomato sauce and wine.
• While it simmers, chop up the pimento stuffed olives and add to meat mixture.
• Add raisins & adjust the seasonings.
• Serve on a bed of rice.

CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)

Steps:

• Preheat oven to 300ºF.
• Mix all ingredients well by hand except for breading ingredients.
• Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
• Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
• First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
• Roll each log separately and wrap in foil making sure the seams are well sealed.
• Place on an ungreased baking sheet.
• Bake for an hour.
• Remove from oven DO NOT open foil.
• Allow to cool until it reaches room temperature.
• Refrigerate for 8 hours or overnight.
• Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
• As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.

LENGUA (BEEF TONGUE) STEW

Steps:

• Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
• Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

LENGUA (BEEF TONGUE) STIR-FRY

Steps:

• Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
• Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
• Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.