'1 medium onion', '3 cloves of garlic, minced', '1 tablespoon ground cumin', '1/3 cup dry red wine', '3 tablespoons vinegar', 'Salt and black pepper to taste', '1 beef tongue, cleaned', '3 tablespoons olive oil'
'1 medium onion', '3 cloves of garlic, minced', '1 tablespoon ground cumin', '1/3 cup dry red wine', '3 tablespoons vinegar', 'Salt and black pepper to taste', '1 beef tongue, cleaned', '3 tablespoons olive oil'
Bend the first 6 ingredients together in a blender
Place the tongue in a large dish with the glaze and let it sit for one day
The next day, remove the tongue from the glaze and reserve
Heat the olive oil in a skillet, add the tongue, and cook over low heat, turning occasionally, until browned (about 30 minutes)
Add the reserved glaze and continue cooking for another 40 minutes, adding more hot water as needed, to achieve a rich glaze
Check the seasoning
Remove the tongue and strain the glaze through a fine-mesh sieve
Cut the tongue into thin slices, lengthwise, and serve with the warm glaze
Serves 6 portions
272 calories per serving
