3 lb Beef Tongue
2 carrots chopped
15 + sprigs of parsley
2 bay leaves
1 yellow onion peeled and quartered
1/4 cup of olive oil.
8 cloves garlic peeled and crushed
2 cups peeled and diced yellow onion
1 1/2 cups cored, seeded and diced green pepper
2 14.5oz cans diced tomatoes without juice
1 4 oz jar of whole green chiles pureed
1/4 cup of chopped parsley
5 cups of beef stock or 3 14.5oz cans of 99% fat free beef stock
pepper to taste
Place first six ingredients in a 6 qt pot with sufficient water to cover.
Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours.
Peel and trim underside a bit.
Discard the first 1/4″ slice from the back.
Then cut 1/4″ slices crosswise to tip of tongue.
You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes
Then serve the slices covering them with the sauce. It’s simply delicious.
In a 6 quart saucepan saute garlic, onion and green pepper in oil.
Add tomatoes, chiles and parsley.
Simmer until tender. Then add beef stock. Cover and simmer for 1 hour.
Uncover and simmer for 1 hour to allow reduction and thickening, stirring occasionally.
Pepper to taste, although I find it unnecessary. Then add the tongue as described above to finish the cooking process.
This tongue is so tender and tasty that you could also eat it as a stand alone meat simply cooking as above without cooking it in a sauce. Simply peel, trim, slice and serve along with horseradish and your favorite vegetable. Strain the liquid juice from the pot and use it to moisten the meat as desired in the dinner plate.
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