Stewed tongue

Cook the tongue in a pressure cooker for 50 - 60 minutes with salt, oil, pepper, 1 onion, water to cover it and 3 cloves of garlic (some people also add 1 bay leaf). It has to be peeled well, to know that it is cooked you have to be able to prick it with a fork. Reserve the cooking broth.

Peel the tongue, once it has cooled a little, and remove the veins and fat that may remain. Cut the tongue into slices about one finger thick.

For the sauce, sauté the onion, carrot, tomato and garlic when it is poached, add the wine and let it boil, if it does not have much broth add the reserved broth.

Pass the sofrito through the blender and put it back in the pan.

Put the tongue in the sauce and add broth to cook for 15 - 20 minutes over low heat so that the meat is soft and serve.