Lengua Nogada

Ingredients

• Rumba Meats® Beef Tongue (1 package)
• 1 onion, cut in half
• 1 cup whole walnuts
• ½ teaspoon oil
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon flour
• Salt and pepper, to taste
• Parsley, for garnish
• ½ cup chopped walnuts, for garnish

Instructions

1. Place beef tongue in a pot. Add onion halves and season with salt. Cover with boiling water and cook covered over medium heat for about 2 hours until tender and tongue reaches an internal temperature of 160ºF.
2. Remove from heat and let beef tongue cool in broth.
3. Meanwhile, bring a small pot of water to a boil. Add walnuts and cook for 2 minutes. Drain walnuts and remove skins with a paring knife.
4. Place peeled walnuts in a small pan with oil and cook over medium heat for about 3 minutes, stirring frequently.
5. Combine walnuts and 1 cup cream in blender or food processor to make paste.
6. Heat butter in a pan over medium heat. When melted, add flour and stir to blend. Stir in walnut mixture. Continue stirring constantly, while slowly adding about 1 cup broth from beef tongue. Season with salt and pepper. Cook until sauce is semi-thick.
7. Place tongue on a cutting board and remove skin. Cut into thin slices. Arrange on a serving plate; cover with walnut sauce, parsley and chopped walnuts.