Asado de Carajay

  • 1 ox tongue
  • ½ kilo pork
  • 1½ Tbsp Soy sauce
  • ½ cup vinegar
  • 2 onions, quartered
  • ½ Tbsp paprika
  • 1 whole chicken
  • 1 bay leaf
  • 1 tsp black pepper-corns
  • salt to taste
  • 1 can mushrooms
  • 250 gm potatoes, quartered
  • 1 Tbsp flour
  • water enough to make tongue and pork tender.
  1. Clean the ox-tongue thoroughly. Rub with salt and pepper and place in  a deep vessel. Marinate the ox-tongue and pork in mixture of soy sauce, vinegar, water, bay leaf, onion, garlic, pepper, paprika and water, overnight refrigerated. 
  2. The chicken is par-boiled before transferring to the final cooking pot. The chicken can be kept whole or stripped of the meat before the final stewing.(Preferably whole)
  3. Fry the ox tongue and the pork in deep lard until brown. Remove the meat and transfer to a pot and cover with water. Bring to a simmer and cook until tender. 
  4. Fry the onions and potatoes in the left over fat and place aside.
  5. Fry some flour in a little of the fat and add a quantity of the meat stock to make a gravy. 
  6. Cut tongue and pork into slices and garnish with fried potatoes and mushrooms. 
  7. Serve hot.
For a reduced carbohydrate version the gravy could be thickened with a tomato puree but suggest the addition of extra flavourants to return the body flavour to the dish.