A very tender, flavorful cut, made even better with the spicy sauce.
PREP TIME25 mins
INGREDIENTS
- 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
INSTRUCTIONS
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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.
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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.
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Heat the oil in a cooking pan over high heat. Add the tongue slices and brown. Remove from the pan.
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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.
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Add water that you had set aside and simmer until it is reduced to a thick sauce.
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Return the tongue slices back to the pan. Mix well and cook for a minute.
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Stir in cilantro leaves and season with salt and pepper to taste.