Beef tongue dish

Beef tongue dish - A savory delicacy

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4-6 servings

I suggest you prepare a recipe for beef tongue that will turn any meal into a feast. This recipe is not only tasty but also full of tradition, often prepared on special occasions. Beef tongue, with its delicate texture and rich flavor, is a very versatile ingredient that can be enjoyed in various ways.

Ingredients

- 1 beef tongue (approximately 1-1.5 kg)
- 1 medium onion
- 2 large carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 100 ml white wine (preferably dry)
- 200 ml meat broth (or water)
- 1 tablespoon tomato paste
- Salt, pepper to taste
- Dried basil
- Sweet paprika
- 1 teaspoon sugar
- 1 tablespoon flour
- 3 cloves of garlic

Step by step for a perfect dish

1. Preparing the tongue
Start by washing the beef tongue well under cold running water. Then, place it in a large pot, cover with water, and add salt, a bay leaf, and a few peppercorns. Bring the water to a boil, and when foam appears on the surface, remove it with a skimmer. Boil the tongue for about 1 hour. After boiling, remove the tongue from the water, let it cool slightly, and then peel off the white skin. Slice the tongue thinly.

2. Sautéing the vegetables
In a large skillet, add a tablespoon of lard or olive oil. When hot, add the slices of tongue and fry them on both sides until they become slightly golden. This step will enhance the flavor.

3. Adding the vegetables
In the center of the skillet, add the grated carrot. Sauté it for a few minutes until it softens slightly, then add the finely chopped onion. Let them sauté together, stirring occasionally, until the onion becomes translucent.

4. Deglazing the skillet
Add the white wine to the skillet, making sure to stir well to release the caramelized flavors from the bottom of the skillet. Let the wine simmer for a few minutes until the alcohol evaporates.

5. Adding the peppers and spices
Add the finely chopped bell peppers (red, yellow, and green), salt, pepper, basil, and paprika. Mix well and let it sauté for 5-7 minutes.

6. Preparing the sauce
In a separate bowl, mix the flour with the tomato paste and a little water (about 50 ml) until smooth. Add the mixture to the skillet, along with the meat broth and sliced carrot. Also add the sugar and crushed garlic. Cover the skillet and let the sauce simmer on low heat, stirring occasionally, until it thickens (about 15-20 minutes).

7. Serving
The beef tongue dish is delicious served with mashed potatoes or warm polenta, which perfectly absorbs the rich sauce. You can also add a seasonal salad to balance the meals.

Useful tips

- Choosing the beef tongue: Make sure the tongue is fresh, with a firm texture. If possible, buy from a trusted butcher.
- Variations: You can experiment with various vegetables like celery or even potatoes, adding them to the sauce for extra consistency.
- Storing the sauce: If you have leftover sauce, it is wonderful to use as a base for other dishes or as a sauce for pasta.
- Nutritional benefits: Beef tongue is rich in protein and nutrients such as iron and B vitamins, making it a nourishing choice, especially for those needing a protein-rich diet.

Frequently Asked Questions

- Can I replace beef tongue with another type of meat?
Yes, but cooking times may need adjustments. Other types of meat will have different cooking times.

- Is this recipe suitable for diets?
Beef tongue is rich in protein, but it is also quite fatty. Consume in moderation if you are looking to reduce calories.

Delicious combinations

This recipe pairs wonderfully with a glass of dry white wine or, for a non-alcoholic option, with a herbal tea. You can also add a fresh salad to create a contrast of flavors and textures. A beef tongue dish is more than a meal; it is a culinary experience that brings together tradition and innovation in the kitchen.

Enjoy cooking and savor every moment of preparing this delicacy!

 Ingredients: 1 zucchini, 1 onion, 2 carrots, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 100 ml wine, 200 ml broth, 1 tablespoon bouillon, salt, pepper, basil, paprika, 1 teaspoon sugar, 1 tablespoon flour, 3 cloves of garlic

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