Ingredients
Scale
- 1 pack of Beef Tongue from Rumba Meats™
- 1/2 liter (17 fl oz) of vegetable or meat broth (can be replaced by water)
- 1/2 liter (17 fl oz) of water
- 1 onion cut in half (for the broth)
- 1 carrot, peeled and sliced
- 1 tablespoon oil
- 2 medium onions cut in julienne
- 1 teaspoon granulated sugar (optional)
- 1 to 2 tablespoons mayonnaise
- Chili paste, can be replaced by any hot sauce
- 200 grs (7 oz) of buttery cheese, you can use Havarti
- Chilean kneeled bread, or any other type of bread you want (ideally for sandwich)
- 1 teaspoon butter
Instructions
- In a pot, place the beef tongue, add 1 onion cut in four pieces, the carrot, the broth and water. Cover and cook over medium heat for 2 1/2 hours.
- If you have a pressure cooker, reduce the cooking time to 45 minutes.
- Once the beef tongue is ready, place it on a cutting board and remove the skin that covers it. Cut it ideally in thin slices.
- In a frying pan, add some oil and fry the onion for 5 to 8 minutes, so that it takes a golden color, but without burning, always on medium heat. At this point you can add the sugar if you wish.
- Prepare the sandwich bread by placing it in a frying pan with a little bit of butter, and toast the bread cut in two halves.
- In another frying pan, place the cheese and melt it.
- Quickly place a half of the bread as the base, where we add a bit of mayonnaise, the slices of beef tongue, and then on top of this add some chili paste, the melted cheese, and finally the onion.
- If you want, on the other half of the bread, you can place more mayonnaise, but it is not actually necessary.
- Enjoy!
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Sandwich
- Cuisine: Chilean