Description
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.).
Ingredients
- 1 (2 pound) beef tongue
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 small leek, thinly sliced
- 2 stalks celery, thinly sliced
- 2 large carrots, shredded
- 1 (6 ounce) can tomato paste
- 2 (1 ounce) packets taco seasoning mix (such as Goya®)
- salt and black pepper to taste
Instructions
- Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low
- cover
- and simmer until meat is tender
- about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
- Heat oil in a large pot over medium-high heat. Stir in onion
- leek
- celery
- and carrots. Cook and stir until vegetables soften
- about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender
- 20 to 30 minutes. Season with salt and pepper.
Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 40 mins
Servings: 6