This month of the Hispanic Heritage is when we particularly bring into our memories and kitchen all those dishes from our childhood and from our Latin culture. It is fabulous to revive those dishes that we used to enjoy with our families long back, and that we can now do with the families of our own that we have formed, and thus being able to transfer this gastronomic culture from our countries to the new generations.
Today I wanted to give my husband a treat, as he told me once about a preparation he enjoyed when he was little. His dad usually prepared Beef Tongue with White Sauce, and it’s something he really liked. So, I got to work and I wanted to add a special touch by adding sautéed mushrooms and merquén (a Chilean spice) at the end.
The beef tongue is a very soft and tasty meat, it is cooked slow and on low heat. It is ideal if you have a pressure cooker, but you can still use any pot. For this occasion I turned again to the Rumba Meats store on Amazon and I was able to buy this cut of meat. The service and the quality of the meat were impeccable.
I really recommend for those who live in the United States this purchase option, and get it delivered to the door of your home, thanks to Rumba Meats.
I also want to take the opportunity to tell you that Rumba Meats is supporting during this Hispanic Heritage month the program La Cocina, which aims to support working-class, Latino-American, colored and immigrant women, so they can start their own businesses. That is why if you buy Rumba Meats during this Hispanic Heritage month (September 15 to October 15, 2018) you will be helping the La Cocina program.
These are the classic wooden molds used to set up the rice on the plate, very popular in Chile. We got this one in my husband’s hometown of Puerto Montt, Chile.
- 1 pack of beef tongue from Rumba Meats™
- 1 small onion
- 1 cup of milk
- 50 grs. (1.8 oz) of butter
- 2 tablespoons of flour
- Pepper to taste
- Salt to taste
- 1 cup of mushrooms
- 1 teaspoon butter
- Merkén (optional)
- In a pot, place the beef tongue, add 1 onion (cut in 4 pieces) and 1 teaspoon of salt.
- Cook with the covered pot over medium heat for 2 1/2 hours.
- Meanwhile, we will prepare the white sauce. For this, we’ll need to use a small pot to melt the butter, and then add the flour all at once, stir vigorously to mix the butter and flour well. Then slowly add the milk, and stir until everything is properly integrated and form a sauce without lumps.
- In a frying pan with a teaspoon of butter, sauté the mushrooms for about 3 minutes. Season with salt and then add to the white sauce.
- Once the beef tongue is ready, place it on a cutting board and remove the skin that covers it. Cut thin slices and place them on the plate. Top with white sauce and mushrooms.
- Serve ideally with white rice and (if you have) also some merquén.
For more recipes and ideas you can visit Rumba Meats. And for questions, or if you want to share your experience, you can do so in the Comments section below.
I also want to invite everyone who lives in the United States to a fabulous contest that Rumba Meats has organized, to give away some copies of the cookbook called “Recetas con Raíces” (“Recipes with Roots”), which is a compilation of recipes from 12 countries in Latin America, written by 12 influential bloggers, and where I participate representing Chile. I will make the draw through my Instagram and Facebook accounts. Go and do not miss this great opportunity to win in this month we celebrate our Hispanic Heritage with Rumba Meats!