Appetizer for 8

Pickled Beef Tongue

Name: Pickled Beef Tongue
Total time: 50 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 rumba® meats beef tongue; 1/4 a large white onion; 2 bay leaves; 4 cloves garlic; 1/4 cup olive oil; 3/4 a large white onion; 2 cloves garlic; 2 large carrots; 2 jalapeño peppers; 1/3 cup white wine vinegar; 1/2 tsp dried mexican oregano; 1/2 tsp dried marjoram; 1/2 tsp dried thyme; 2 bay leaves; 8 black peppercorns; 2 sprigs parsley; salt to taste (optional)

Beef tongue cooks under pressure, then gets sliced and covered with a warm vinegar, onion, carrot, and pepper mixture.

$1.21per serving $

50 minstart to table

8servings

Mexican Dairy-free Low-carb Budget Appetizers Snacks Instant Pot

Ingredients

1 rumba® meats beef tongue
1/4 a large white onion
2 bay leaves
4 cloves garlic
1/4 cup olive oil
3/4 a large white onion
2 cloves garlic
2 large carrots
2 jalapeño peppers
1/3 cup white wine vinegar
1/2 tsp dried mexican oregano
1/2 tsp dried marjoram
1/2 tsp dried thyme
2 bay leaves
8 black peppercorns
2 sprigs parsley
salt to taste (optional)

Steps

Place the tongue, one-quarter onion, four garlic cloves, and two bay leaves in a pressure cooker with enough water to cover.
Cook at high pressure for 35 minutes, then let the pressure release naturally for 10 minutes.
Peel the tongue while warm, remove the tough parts, and slice it thinly.
Heat the olive oil in a large skillet over medium heat and cook the remaining onion, garlic, carrots, and jalapeños for 5 minutes.
Add the vinegar, oregano, marjoram, thyme, bay leaves, peppercorns, and parsley, then simmer for 5 minutes.
Pour the warm mixture over the sliced tongue and season with salt.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.