Galician Braised Beef Tongue

Name: Galician Braised Beef Tongue
Total time: 4500 s
Yield: Serves 4 servings
Ingredients: 1 beef tongue (about 2.9 lbs or 1.3 kg); 2 large carrots; 1 large onion; 4 tablespoons tomato sauce; 1 green onion; 5 cloves garlic; 1 cup dry white wine (240 ml); 2 bay leaves; black pepper, ground and whole peppercorns; 1 tablespoon all-purpose flour; 1 teaspoon dried oregano; salt and olive oil

Rebe @cook_rebe08

España

Even though I personally can't bring myself to eat any kind of offal, I occasionally cook this braised tongue at home and everyone loves it. Beef tongue is actually a very healthy product, packed with protein, much lower in cholesterol than other types of offal, and it also provides minerals and vitamins B and C. It's delicious for those who can forget what they're eating (which, clearly, isn't me).

Saved

Ingredients

75 minutes

Serves 4 servings

1beef tongue (about 2.9 lbs or 1.3 kg)
2large carrots
1large onion
4 tablespoonstomato sauce
1green onion
5 clovesgarlic
1 cupdry white wine (240 ml)
2bay leaves
black pepper, ground and whole peppercorns
1 tablespoonall-purpose flour
1 teaspoondried oregano
salt and olive oil

Saved

Steps

75 minutes

1

Wash and clean the beef tongue thoroughly. Season with salt and pepper, then place it in a large pot with one carrot, half the onion, the green onion, one bay leaf, two cloves of garlic, and about 15 black peppercorns.
2

Boil over high heat for about 40 minutes. After this time, remove the tongue and let it cool. Reserve the cooking broth.
3

Once cooled, peel the tongue with a knife, removing all the white skin. Slice the tongue and set aside.
4

Finely chop the remaining half onion and the other 3 cloves of garlic. Sauté them in a pot with a little hot olive oil over medium heat for about 10 minutes.
5

Add the peeled and finely chopped second carrot. Cook for another 10 minutes. When the mixture is golden, add the tablespoon of flour and stir well.
6

Add the tomato sauce and cook for another couple of minutes.
7

Increase the heat slightly and add the cup of white wine. Let it cook for a bit to evaporate the alcohol, then add about 3 cups (720 ml) of the reserved cooking broth.
8

Add the remaining bay leaf and the oregano. Place the sliced tongue into the pot. The slices should be completely covered by the sauce, so add more broth if needed.
9

Simmer over low heat for 1 hour. After this time, adjust salt to taste if needed and serve.