Braised Beef Tongue in Rich Tomato and Pepper Sauce
Tender pressure-cooked beef tongue slowly braised in a hearty sauce of bell peppers, ripe tomatoes, white wine and fresh herbs. A comforting, flavor-packed dish that transforms an underrated cut into a true crowd-pleaser.
🛒 Ingredients
8 servings
- 2 whole beef tongues
- 1 cup dry white wine
- 2 green bell peppers, diced
- 2 yellow bell peppers, diced
- 4 onions, finely chopped
- 3 garlic cloves, minced
- 5 red chili peppers
- 4 tablespoons extra virgin olive oil
- Green olives to taste
- 5 ripe tomatoes, chopped
- Fresh parsley, basil and chives to taste
- Black pepper to taste
- 2 level teaspoons of salt
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Directions
- 1
Cook the whole beef tongues in a pressure cooker covered with water for 1 hour and 30 minutes.
- 2
Once tender, remove them and let cool slightly. Peel off the skin and trim away any excess fat.
- 3
Slice the tongues into pieces about 2 to 3 cm (about 1 inch) thick. Set aside.
- 4
In a large pan, heat the olive oil over medium heat and sauté the diced bell peppers, onions and garlic.
- 5
Cook until the onions are golden and softened, about 8–10 minutes.
- 6
Add the chopped tomatoes and sliced tongue. Season with salt and simmer for 20 minutes, stirring occasionally, until the sauce thickens.
- 7
Pour in the white wine and let it reduce for 5 minutes over high heat.
- 8
Stir in the basil, parsley, chives, chili peppers and green olives.
- 9
Cover with water to about 3 fingers above the meat and continue cooking on low heat until the sauce is rich and velvety.
💡 Chef's Tip
For extra depth of flavor, let the cooked tongue slices rest in the white wine with herbs for an hour before braising. Serve over creamy mashed potatoes or steamed rice to soak up the sauce.
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