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Beef tongue in sauce
Quando bem feita, a língua é melhor que filet mignon. Read more
🇧🇷Brazil
•View in original language
(Português)
150 min(s)
4 servings
Mario De
@mariodevincenzi- 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
- 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.
- I recommend buying the skinless tongue at the butcher or street market.
- Without the skin, return the tongue to pressure for another 40 minutes.
- Remove the tongue from the pan and cut into thin slices.
- In another pan, heat the oil and fry the onion, carrot and celery stalk for 10 minutes over low heat.
- Lastly add the garlic and fry for another 1 minute to avoid bitterness.
- Add the red wine and let the alcohol evaporate well and reduce the broth.
- Add the tomato paste, mix and cook for another 5 minutes.
- Place the tongue slices in the pan along with some of the cooking broth plus oregano, paprika, salt and black pepper.
- Reduce heat to low and cook with the pan covered for 20 minutes, stirring occasionally.
- After cooking both under pressure and in sauce, the tongue should be very soft and juicy.
- Serve with rice and beans.
- Anyone who is unaware will think it is cooked meat.
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