Beef Tongue in Tomato Sauce
There are some variations in which raisins, capers, and olives are added; still, others add local and seasonal vegetables. The star of the dish is the beef tongue, which melts in your mouth after tasting it. Beef Tongue in Tomato Sauce Recipe.
- Prep time
- 27 min
- Cook time
- 1 hr 3 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 beef tongue medium size (average weight 2 ½ to 3 Lbs)
- 4 quarts of water to cook the tongue
- ½ medium size white onion
- 8 medium-size garlic cloves (peeled)
- ½ teaspoon black peppers corns
- 1 spring fresh thyme
- 2 Large Bay leaves
- ½ teaspoon dry Mexican oregano salt to taste
- 4 large Plum tomatoes chopped
- 1 garlic clove
- 2 Jalapeño or Serrano peppers sliced
- 1 medium-size white onion (finely chopped)
- 1 cup of the beef cooking broth
- Salt to taste
Instructions
- 1
Place the beef tongue, whole, in a large stockpot, cover with water and add the onion, garlic, black pepper, thyme, and oregano. Cook over medium-high heat for about 3 ½ hrs. until tender. If you prefer, cook in a pressure cooker for 45 minutes or in a crockpot overnight for 6 hours in low setting. Check for doneness with a fork, the meat has to be very soft but not to the point of shredding. Cool the beef tongue and remove the outside skin. Once cooled cut into slices.
- 2
Place the tomatoes and garlic clove in a blender and process until you have a fine puree. If needed, add a few tablespoon of water.
- 3
In a large skillet, heat the oil over a low-medium heat, add the chopped onion and sauté until slightly golden brown. Add the Jalapeño peppers slices if using.
- 4
Pour the tomato puree from the blender and keep cooking until you have a thick sauce; add the beef tongue broth and stir.
- 5
Season with salt, add the sliced beef tongue to the sauce and keep cooking for about 15 minutes more. The sauce will be slightly thick.