Beef Tongue in Sauce

 

 

Beef Tongue Preparation

Cover the tongue with cold water, (optional 1-2 Tbs baking soda) and let it come to a rolling boil.  Remove the tongue and discard the water and any foam.  Replace tongue in kettle, cover with fresh cold water, and bring to a boil again.  Skim off any scum that appears.  Remove the tongue, place it in the sink, and run cold water over it, while removing all traces of skin and roots.  Slice as required for the receipt used.

 

 

 

 

 

 

 

 

 

 

 

Beef Tongue in Sauce

36 oz Tomato Bisque Soup (2 cans of condensed and two cans of water for quicker sauce)
2 chopped cloves garlic
1Tbs Paprika
5” chorizo cut into ¾” pieces and browned
1tsp vinegar
1 tsp chili powder
¼ tsp cayenne pepper

Add sliced beef tongue (1/4”) and simmer for six hours (Crock-pot low)

 

 

 

 

 

All recipes from From the Basque Kitchen, published by Zazpiak-Bat Basque Club, copyright 1973. Photos by Randy and Tiffany Moore

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