BEEF TOUNGE STEW

Beef Tounge Stew image

Provided by Home organic

Categories Meat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 12

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1 (3 lb) beef tongues
2 onions, one quartered and one finely chopped
2 tablespoons olive oil or 2 tablespoons vegetable oil
3 garlic cloves, crushed
5 large tomatoes, skinned and diced
1 sprig fresh thyme, finely chopped or 1 tablespoon fresh thyme
1 sprig fresh oregano, finely chopped or 1 tablespoon fresh oregano
1 -2 long green chili pepper, roasted, peeled, seeds removed and chopped into 1/4-inch pieces
1 (6 ounce) can tomato paste
3 tablespoons finely chopped capers or 3 tablespoons green olives
1 teaspoon coarse salt or 1 teaspoon kosher salt
fresh ground black pepper

Steps:

Scrub the tongue thoroughly with water. Place it in a pot, add water to cover the tongue and add the quartered onion. Bring it to a boil over high heat, then lower the heat to medium and boil for approximately three hours or until the tongue is no longer pink. In general, boil for 50 minutes per pound of tongue.
Remove the tongue from the pot and allow it to cool until you can handle it without burning yourself. Do not allow too much cooling before peeling the tongue. It needs to be very warm, but not hot. Slit the area on the taste bud side of the tongue with a sharp knife. Peel off both sides of the beef tongue. If you find any small bones, gristle and blood vessels, discard. Once skinned and cleaned, slice the tongue in 1/2-inch slices, diagonally against the grain.
Heat the oil in a deep skillet over medium heat, add the onion and stir until it becomes translucent. Add the garlic and stir for one to two minutes. Add the chopped tomatoes, long green chiles, oregano and thyme. Reduce the heat to medium low and allow the mixture to simmer for approximately 15 minutes.
Add the tomato paste and mix thoroughly until it incorporates, and then the chopped capers, salt and pepper. Stir well. Add the sliced tongue and cover it with the sauce. Lower the heat to a simmer, and cook for 30 minutes. Remove from heat and serve hot.
Serve with potatoes, flour or corn tortillas, or Spanish rice.

Nutrition Facts : Calories 465.2, Fat 31.2, SaturatedFat 12.5, Cholesterol 148.2, Sodium 680.6, Carbohydrate 18.4, Fiber 2.9, Sugar 7.1, Protein 27.9