Lengua en Salsa Criolla

Ingredients

• Rumba Meats® Beef Tongue (1 package)
• 5 scallions
• For the Creole Sauce:
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 cups diced tomatoes, fresh or canned
• 4 scallions, diced
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• ½ cup beef broth
• Salt and pepper, to taste

Instructions

1. Rinse tongue well with water and place in a large pot. Add scallions and season with salt and pepper. Add water to cover.
2. Cover pot and bring to a boil. Reduce heat and simmer, partially covered, for 2½ to 3 hours until tongue is tender and reaches an internal temperature of 160ºF.
3. Transfer tongue to a cutting board. When cool enough to handle, peel off skin and trim any fat or gristle. Slice tongue and set aside.
4. For Creole sauce: Heat oil in large saucepan. Add onions, tomatoes, garlic, scallions and cumin. Cook over medium-low heat for 10 minutes, stirring until softened.
5. Reduce heat to low; cook for an additional 10 minutes, until sauce has thickened. stirring occasionally.
6. Add sliced tongue and beef broth and continue cooking for 10 minutes. Taste and adjust seasoning as desired.