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Beef tongue in sauce

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Beef tongue in sauce

Quando bem feita, a língua é melhor que filet mignon. Read more


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Tempo de preparo

150 min(s)


4 servings

  • Ingredients
  • Recipe
  • Beef tongue1 unit(s)
  • Tomato paste1 can(s)
  • Olive Oil5 tablespoon
  • Chopped onion1 unit(s)
  • Minced garlic cloves3 unit(s)
  • Chopped carrot2 unit(s)
  • Chopped celery stalk1 unit(s)
  • Dry red wine300 ml
  • Black pepper to taste
  • Salt to taste
  • Paprika to taste
  • Oregano to taste
  • Boiling water2 l
  1. Boil water in a pressure cooker and add your tongue. If the skin still has the skin on, pressure cook for 25 minutes and remove it with a knife.
  2. I recommend buying the skinless tongue at the butcher or street market.
  3. Without the skin, return the tongue to pressure for another 40 minutes.
  4. Remove the tongue from the pan and cut into thin slices.
  5. In another pan, heat the oil and fry the onion, carrot and celery stalk for 10 minutes over low heat.
  6. Lastly add the garlic and fry for another 1 minute to avoid bitterness.
  7. Add the red wine and let the alcohol evaporate well and reduce the broth.
  8. Add the tomato paste, mix and cook for another 5 minutes.
  9. Place the tongue slices in the pan along with some of the cooking broth plus oregano, paprika, salt and black pepper.
  10. Reduce heat to low and cook with the pan covered for 20 minutes, stirring occasionally.
  11. After cooking both under pressure and in sauce, the tongue should be very soft and juicy.
  12. Serve with rice and beans.
  13. Anyone who is unaware will think it is cooked meat.

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