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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Monday, October 7, 2013

Tongue in Tomato Sauce

Yeah, yeah, I can hear you and I can see you shaking your head... thinking 'she has really gone around the bend on this one' !  AU CONTRAIRE mis amigos....  

Tongue is a big part of buffet tables in many cultures including Greek.  If you have had Greek buffet, French buffet, or even Italian buffet, then you have already eaten tongue and just didn't know it.  Aren't they sneaky to not tell you!  

Beef tongue just tastes like, well....beef.  It has a light texture and I actually prefer it in sandwiches rather than as a meat course.  The flavor is mild and is well suited for many types of sauces from a basic mustard to a more extravagant cream based sauce.  

I expect to hear feedback from you on how surprised you were at the wonderful flavor of this meat.  So let's get started...........

Makes about 4-6 servings


1 beef tongue (they are all about the same size)
3 quarts (3 liters) cold water
1 medium white onion, quartered
1 small head garlic, unpeeled, cut in half across the bulb
1 teaspoon freshly ground black pepper
3 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt, (I use kosher always - it has no additives)

Toss all these ingredients into a stock pot.  Bring the water to a boil; lower the heat and simmer for 2 to 2-1/2 hours or until the meat is tender.  Do the fork test.  Allow the tongue to cool in the broth.  Remove the tongue once it is cool and peel the skin off.  For goodness sakes, it just peels off.  Reserve 1/4 cup of the broth, strained. 

Cut the peeled tongue into thin 1/4 inch or less (not thicker) slices. 

Now on to the sauce:

3 tablespoons olive oil
1 medium white onion, finely diced
1 jalapeno chile, finely chopped (remove or don't remove the seeds)
5 medium tomatoes, diced
pinch of salt - to taste

Heat the oil in a large skillet.   Add the onion and saute until lightly browned.  Add the chile and tomatos.  Cook over low heat for 15 minutes, then add the reserved broth.  

Add the tongue slices and simmer for another 10 minutes.  

Remove the slices to a platter and spoon the tomato sauce over top.  Garnish with either chopped parsley or cilantro.  Serve with sandwich rolls. 

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