Beef Tongue in Sauce

Ingredients

• beef tongue (Of your preferred size; remove excess fat and cut into pieces after cooking.)
• 1 rama green onion (For cooking the tongue.)
• 4 dientes garlic (Cut into pieces; for cooking the tongue.)
• 2 hojas bay leaves
• 0.5 unidad onion (Cut into pieces; for cooking the tongue.)
• 1 cda salt (For cooking the tongue.)
• water (Enough to cover the tongue; reserve 300 ml of the cooking water for the sauce.)
• oil (A drizzle, for browning the tongue and sautéing the vegetables.)
• 3 dientes garlic (Grated, for the sauté.)
• 1 unidad onion (Finely chopped.)
• salt (A pinch, for the sauté.)
• 1 unidad tomato (Chopped.)
• 0.5 unidad green bell pepper (Chopped.)
• 0.5 unidad red bell pepper (Chopped.)
• 1 rama green onion (Chopped.)
• 0.5 tsp salt (To season the tongue.)
• 0.5 tsp dried oregano
• cumin (A pinch.)
• ground black pepper (A pinch.)
• 300 ml tongue cooking water (Reserved from cooking the tongue.)
• 0.5 tsp sweet paprika or paprika
• 2 cda tomato paste
• cilantro (Chopped, to taste.)

Steps

1. 1

   Remove all excess fat from the beef tongue.

2. 2

   Place the tongue in a pot and add the green onion stalk, the four garlic cloves cut into pieces, the bay leaves, the half onion cut into pieces, and 1 tbsp of salt.

3. 3

   Add enough water to completely cover the tongue. Cover the pot and cook for 1 hour and 30 minutes.

4. 4

   Uncover the pot and pierce the tongue with a fork to check whether it is cooked. It should be tender. Remove it from the heat.

5. 5

   Place the cooked tongue on a clean cutting board and remove the outer layer.

6. 6

   Cut the tongue into smaller pieces.

7. 7

   Heat a drizzle of oil in a skillet and add the tongue pieces. Sear them on both sides and remove them from the skillet.

8. 8

   In the same skillet, add the three grated garlic cloves, the finely chopped onion, and a pinch of salt. Sauté for 3 minutes.

9. 9

   Add the chopped tomato, the half green bell pepper, the half red bell pepper, and the chopped green onion stalk. Sauté the vegetables for 5 minutes.

10. 10

    Return the seared tongue pieces to the skillet.

11. 11

    Season with 0.5 tsp of salt, 0.5 tsp of dried oregano, a pinch of cumin, and a pinch of ground black pepper. Mix to combine the ingredients.

12. 12

    Cover the skillet and cook for 5 minutes so the mixture can develop consistency.

13. 13

    Add 300 ml of the water in which you cooked the tongue and mix to incorporate it.

14. 14

    Add 0.5 tsp of paprika and 2 tbsp of tomato paste. Mix well.

15. 15

    Cover the skillet and cook for 30 minutes over medium-low heat.

16. 16

    Add chopped cilantro to taste and mix well. The tongue is ready to serve in its sauce.

Notes

The recipe does not specify the weight of the tongue or the exact amounts of oil, cumin, pepper, and cilantro. Reserve the cooking water before discarding it, as 300 ml is used for the sauce.

Nutrition per serving

• main course
• pot cooking
• stew
• beef
• tomato sauce
• home cooking
• Latin American