Ingredients

The following ingredients have 5 Servings
  • 3 pounds beef tongue
  • water
  • 1 small onion, peeled and quartered
  • 1 head garlic, peeled and crushed
  • 2 bay leaves
  • 1 teaspoon pepper corns
  • 2 tablespoons salt
  • 1/4 cup canola
  • 2 medium potatoes, peeled and sliced into 1/2-inch thick
  • 1 can (4 ounces) button mushrooms, drained
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 cup tomato sauce
  • 1 cup reserved broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • salt and pepper to taste

Instruction

  • In a deep pot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float to top. Drain tongue and rinse well. Discard liquid and wash pot.
  • Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Over medium heat, bring to a boil. Lower heat, cover, and simmer for about 4 to 5 hours or until meat is fork-tender. Add more water as needed.
  • Drain the cooked tongue from liquid, reserving 1 cup of the broth. Strain and discard aromatics.
  • Allow tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled. Peel the skin and cut meat diagonally into 1/2-inch slices.
  • In a skillet over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. Remove from pan and drain on paper towels.
  • Remove excess oil from the pan except for about 2 tablespoons. Add mushrooms and cook for about 1 minute. Remove from pan and set aside.
  • Add the chopped onions and minced garlic and cook until softened.
  • Add tongue and cook for about 3 to 4 minutes or until lightly browned.
  • Add tomato sauce, reserved broth, and soy sauce, stirring well to combine. Bring to a boil.
  • Lower heat, cover, and continue to cook for about 10 to 15 minutes or until sauce is slightly reduced.
  • Add sugar and stir to combine. Season with salt and pepper to taste.
  • Add potatoes and mushrooms and continue to cook until tender and sauce is thickened. Serve hot.