Lengua al Ajillo (Spanish-style Beef Tongue with Garlic)By
- Rinse the beef tongue, rub all over with plenty of rock salt then rinse again.
- Boil about ten cups of water in a pot and add the vinegar (don't worry, you won't taste the vinegar in the cooked dish).
- Plunge the beef tongue in the boiling water and leave until the water boils again. Count ten minutes then drain and rinse the beef tongue.
- Place the beef tongue in a clean pot, cover with clean water, add two tablespoons rock salt, peppercorns and bay leaves, and bring to the boil.
- Cover the pot, set the heat to low and simmer for four to six hours (see notes after the recipe).
- Scoop out the beef tongue, cool, wrap in cling film and chill overnight (this makes slicing easier and neater).
- Take the beef tongue out of the fridge, unwrap and peel off the skin (if the tongue is cooked sufficiently, it will easily come off).
- Cut the beef tongue into slices about a quarter of an inch thick.
- Melt two tablespoons of butter in a frying pan.
- Lightly brown the beef tongue slices in the butter. Flip them over to brown the opposite side.
- Arrange the beef tongue on a serving plate.
- Add another third of the butter to the pan. Throw in the garlic slices and cook over medium-low heat, scraping the bottom of the pan, until lightly browned.
- Turn up the heat to high and pour in the wine. Boil, uncovered, until reduced by half.
- Turn down the heat and add the remaining butter. Swirl the pan around to melt.
- Off the heat, stir in the lemon juice. Season with salt and pepper. Stir. Taste. Add more salt, pepper or lemon juice to suit your preference.
- Spoon the sauce over the beef tongue. Spread the garlic on top.
- Garnish with sliced scallions and serve your lengua al ajillo.