Best Basque Tongue Recipes

Pickled Tongue image

Provided by Cathleen Colbert

Categories Meat

Time P7DT5m

Yield 1 togue

Number Of Ingredients 9

Steps:

Basque Tongue image

Provided by HayleyR

Categories Spanish

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 large beef tongue (or lamb tongues)
3 tablespoons olive oil
1 garlic clove, finely chopped
1 medium onion, semi-finely chopped
1 green pepper, semi-finely chopped
2 (15 ounce) cans tomato sauce
1 (15 ounce) jar whole pimientos, chopped
1 teaspoon sugar

Steps:

Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down.
Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated).
Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat.

Nutrition Facts : Calories 187.7, Fat 10.9, SaturatedFat 1.5, Sodium 1140.2, Carbohydrate 22.2, Fiber 6.2, Sugar 14.9, Protein 4.6

Spring Hill Ranch's Beef Tongue Stew image

Provided by Wiley P

Categories Beef

Time 2h15m

Number Of Ingredients 15

2 1/2 to3 lb beef tongue
2 medium carrots, chopped
15-20 sprig(s) fresh parsley
2 medium bay leaves
15 peppercorns
1 medium white onion, peeled and quartered
FOR THE SAUCE:
1/4 c olive oil
8 clove garlic, peeled and crushed
2 medium white onions, peeled and diced (about 2 cups)
1 large green bell pepper, diced (about 1 1/2 cups)
1 can(s) (28 ounces) diced tomatoes, drained
1/4 c chopped parsley (or 2 tablespoons dried parsley flakes)
5 c beef broth or stock
we often throw 2 or 3 chopped potatoes in while making the sauce

Steps:

1. Place the beef tongue, chopped carrots, parsley, bay leaves, pepper corns and quartered onion in a 6 qt pot (or pressure cooker) with sufficient water to cover. Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours. If cooking in a pressure cooker, cook at high pressure (15 psi) for 60-75 minutes, then allow pressure to release normally.
2. Remove the tongue. Peel off the skin and trim the 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 after which you continue simmering for one hour uncovered, stirring occasionally. Then serve the slices covering them with the sauce.
3. For the sauce: While the tongue is cooking, in a 6 quart saucepan sauté the garlic, onion and green pepper in oil. Add the tomatoes, and parsley. Simmer until the tomatoes are tender, about 10 minutes. Add the beef stock, cover the pot and simmer it for 1 hour. Remove the cover and simmer it for another hour to allow reduction and thickening, stirring occasionally. Add the tongue slices as described above to finish the cooking process.