Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes, then you'll love the very pleasant, beefy flavor of tongue. This recipe combines an interesting melange of piquant flavors from the peppers and cumin combined with a touch of sour from the olives to make this a neat, comfort-food. Posted from an online source in response to a recipe request.

Ingredients

6 serv.

beef tongues↗3 -4 lbs
roma tomatoes or tomato sauce↗6 ounces
red bell pepper, seeded and chopped↗1
yellow bell pepper, seeded and chopped↗1
green bell pepper, seeded and chopped1
onion, peeled and chopped↗1 -2
stuffed green olive, sliced↗1⁄2 cup
garlic cloves, peeled and crushed↗6
olive oil↗4 tablespoons
capers (plus 1 tablespoon caper juice)↗2 teaspoons
ground cumin↗1 teaspoon
pepper↗1⁄2 teaspoon
bay leaves↗2
vinegar↗2 tablespoons
salt↗

Step-by-step instructions

1
Clean the tongue thoroughly; place in pressure cooker with just enough water to cover the tongue.
2
Add one tablespoon of salt, cover, and cook under pressure for approximately one hour or until tender (this can be cooked in a stockpot, but will take longer to cook).
3
When tongue is ready, pierce the thickest part with a knife to check for tenderness; itshould no longer be pink.
4
Peel skin off, trim fat, and cut into 1/2-inch slices.
5
While tongue is cooking, saute onions and peppers in 4 tablespoons of olive oil and add 2 teaspoons of salt.
6
Add rest of ingredients listed and cook until tender.
7
Add tomatoes or tomato sauce.
8
Add slices of tongue; cover and cook on medium heat for 30-45 minutes.
9
Season to taste with salt and pepper.

Source: food.com

Original recipe ↗

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