A very tender, flavorful cut, made even better with the spicy sauce.
PREP TIME25 mins
- 1 Creamery Creek Angus beef tongue
- 1 teaspoon of oregano
- 2 ½ teaspoons of salt
- 1 ½ teaspoons of pepper
- 2 qt water to boil tongue
- 2 tablespoons of butter
- 1 large onion, cut into strips
- 3 cloves of garlic, crushed
- 2 large bell peppers, cut into strips
- 1 large carrot, sliced
- 6 large tomatoes, cut into cubes
- 1 cup tomato sauce
- 1 ½ cups of water
- 3 sprigs of fresh cilantro
- one small hot pepper
Boil the tongue until it is tender throughout but still firm, having added the oregano, a teaspoon of salt, and a teaspoon of pepper to the boiling water. Cool to room temperature.
Remove the tongue from the water (reserve water and set aside for later) and peel the skin off the tongue (discard skin). Cut tongue into fine strips.
Heat the oil in a cooking pan over high heat. Add the tongue slices and brown. Remove from the pan.
Lower heat to medium and add the onion. Cook and stir until the onions become translucent. Add the garlic, bell peppers, carrots, hot pepper and cook and stir for a minute. Add the tomatoes and tomato sauce. Cover and cook over low heat until the tomatoes are soft.
Add water that you had set aside and simmer until it is reduced to a thick sauce.
Return the tongue slices back to the pan. Mix well and cook for a minute.
Stir in cilantro leaves and season with salt and pepper to taste.