BASQUE TONGUE

Basque Tongue image

Provided by HayleyR

Categories Spanish

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 8

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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