Beef tongue, Portuguese way | Língua de vaca estufada

beef tongue

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner while pork is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, canola is more budget-friendly.

bay leaves

💰Cheaper: dried thyme

Thyme is a common herb that can substitute for bay leaves.

Blanch the beef tongue in hot water for about 30 minutes and scrape off the rough parts.

Chop onions and sauté them in olive oil over medium heat.

Chop garlic and add it to the sautéed onions, stirring until fragrant.

Slice the carrot into round slices and add it to the mixture.

Add about a teaspoon of paprika and half a teaspoon of cumin to the pot.

Add a couple of bay leaves for flavor.

Place the prepared beef tongue into the pot.

Pour in about half a liter of red wine and let it boil.

Add about one to one and a half tins of canned tomatoes to the pot.

Add about a quarter of a liter of stock from the pre-cooking process, ensuring the tongue is partially submerged.

Close the lid and cook in a pressure cooker for about 35 minutes or 2-3 hours in a conventional pan.

After cooking, remove the tongue and let it rest before slicing it into about one centimeter thick slices.

Return the sliced tongue to the pot and cook for an additional 20-30 minutes without a lid to reduce the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary