With tongue Purée or Polenta

With tongue Purée or Polenta
Ingredients:2 languages ​​cow without thick skin, see belowSauce:½ cup oil,2tabletes bouillon1 can of tomato sauce, or1 pound of tomatoes peeled, seeded½ grated onionSeasonings:
1 spoon (soup) salt2 bay leaves, or ½ teaspoon (coffee) powder bayl teaspoon (tsp) ginger1 pepper seeded finger girl without ribs or chopped1 spoon (soup) of hot pepper sauce1 pinch of cinnamon powder,1 spoon (soup) of sugar shallow or medium carrot whole, remove before serving1 cup (tea) of chopped parsley with stems, to be placed at the end of cooking.Mode Taking Thick Skin:Wash the languages, put in pressure cooker for 20 'minutes to take a thick skin.Allow to cool open the cooker ensure that thick skin can be removed.If old animal takes longer to cook.Get a thick skin. Wash and season, let stand for 2 (two) hours.
How to Prepare:Put the two languages ​​again in the pressure cooker for20 'to 30' minutes.Allow to cool in the pan.Test with a fork if it is pre-cooked.If the language is on point, cut into pieces 1 (one) centímetro.Reserve
Make a sauce with onion tomatoes or tomato sauce.If use of the sauce can place two cans of hot water.If you want you can use tomatoes and sauce together. add sugar to remove the acidity, or carrot.
Put the pieces of meat into the sauce and the rest of the seasonings. Cook for 30 'minutes.Before serving, add the chopped parsley with stems.Serve with mashed potatoes or other purees: yam, potato salsa (cassava) Manioc, others to your liking.Language can serve with polenta see in Blogs.Quibebe can serve together, (see recipe below).Salad of chopped raw cabbage thinly, or steamed cabbageIf serving steamed cabbage accompanies lettuce salad with cherry tomatoes and grated raw carrot.
Quibebe:
1 or ½ pound of ripe pumpkin, cut into pieces of 2 X 2 cm.2 spoons (soup) of corn oil1 large onion, grated1 cup (tea) of chopped parsley1 teaspoon (tsp) salt½ liter of boiling waterHow to Prepare:In a medium saucepan saute onion in oil until wilted, add the pieces of pumpkin, sauté go and dripping hot water until very soft.Before serving add the parsley with stems and a handful of chopped chives.Serve on a white platter.