Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).
Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
388 Calories
Recipe Instructions
Step 1
Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
Step 2
Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.
Ingredients
1 teaspoon salt
2 tablespoons vegetable oil
1 (6 ounce) can tomato paste
1 large onion, thinly sliced
2 stalks celery, thinly sliced
salt and black pepper to taste
2 large carrots, shredded
1 small leek, thinly sliced
1 (2 pound) beef tongue
2 (1 ounce) packets taco seasoning mix (such as Goya®)
