Entrée: Mexico – Lengua Estofado (Stewed Beef Tongue)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

1 beef tongue, about 2 lb (907 g)
2 tbsp (30 ml) vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, chopped
1 cup (240 ml) tomato sauce
1 cup (240 ml) beef broth
2 bay leaves
1 cup (150 g) green peas
1 large bell pepper, sliced
Salt and pepper to taste

Instructions

1. Begin by thoroughly cleaning the beef tongue and place it in a large pot. Cover with water and bring to a boil. Simmer for about 2-3 hours until the tongue is tender. Let it cool slightly, then peel the outer skin and slice into 1/2 inch thick pieces.
2. In a large pan, heat vegetable oil over medium heat. Sauté the onions and garlic until they are soft and translucent. Add the chopped tomatoes and cook until they break down and soften too.
3. Add the sliced tongue to the pan. Pour in the tomato sauce and beef broth, stirring to combine. Add the bay leaves, and season with salt and pepper.
4. Cover and simmer on low heat for about 30 minutes, adding water if necessary to keep the sauce from drying out. Add the green peas and bell pepper, cooking for an additional 10-15 minutes until the vegetables are tender.
5. Serve hot with rice or crusty bread for a comforting meal.