Beef Tongue with Potatoes
Boiled beef tongue peeled and cooked with cubed potatoes in a tomato sauce seasoned with peppers and spearmint. Serves 4.
Ingredients
| 1/2 kg | beef tongue | |
| 600 g | potatoes | |
| 2 tbsp | 30 ml | flour |
| 4 tbsp | 60 ml | tomato puree |
| — | salt | |
| — | black pepper | |
| — | red pepper | |
| — | bay leaf | |
| — | spearmint |
Instructions
- Wash the beef tongue (1/2 kg) and boil it in salted water with a bay leaf. If using a pressure cooker, boil for 45-50 minutes; in a normal pot, about an hour and a half.
- Once it has cooled enough to handle without burning, peel it and cut into pieces. If it cools too much, peeling becomes more difficult.
- Peel the potatoes (600 g) and cut into cubes. Place them in a pot together with the beef tongue and cover with the stock from the boiling, so they are covered.
- Boil for about 20 minutes, until softened. Add more water if needed.
- In a separate bowl, dissolve the flour (2 tbsp) in a little water and pour it in with the potatoes and meat while stirring constantly.
- Add the tomato puree (4 tbsp). Season with salt, black pepper, red pepper and spearmint.
- Cook for about another 5 minutes and remove from the heat.