Basque Tongue

Name: Basque Tongue
Prep time: 30 min
Cook time: 3 h 40 min
Total time: 4 h 10 min
Yield: 4 serving(s)
Ingredients: 1 large beef tongue (or lamb tongues); 3 tablespoons olive oil; 1 garlic clove, finely chopped; 1 medium onion, semi-finely chopped; 1 green pepper, semi-finely chopped; 2 (15 ounce) cans tomato sauce; 1 (15 ounce) jar whole pimientos, chopped; 1 teaspoon sugar

Submitted by HayleyR

"I found this recipe about 14 years ago on RecipeDownUnder.com. When the site went under, I managed to find a copy of this recipe on the google cache. This is my favorite tongue recipe ever, and felt it should be shared."

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Ready In:: 4hrs 10mins
Ingredients:: 8
Serves:: 4

ingredients

1 large beef tongue (or lamb tongues)
3 tablespoons olive oil
1 garlic clove, finely chopped
1 medium onion, semi-finely chopped
1 green pepper, semi-finely chopped
2 (15 ounce) cans tomato sauce
1 (15 ounce) jar whole pimientos, chopped
1 teaspoon sugar

directions

Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down.
Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated).
Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat.