Stuffed beef tongue simmered in tomato sauce. You can serve it with white rice and beans.

Cathy

Gallery

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add beef tongue; cook until slightly softened, 15 to 20 minutes. Drain and cool until easily handled, about 5 minutes. Peel off skin.

    Advertisement
  • Mix smoked ham, olives, garlic, adobo, oregano, and salt together in a small bowl.

  • Make slits in the tongue using a sharp knife; fill slits with ham mixture.

  • Heat oil in the same pot over medium heat. Add tongue; cook, turning often, until browned on all sides, about 20 minutes. Remove from the pot and cut into smaller pieces. Pour tomato sauce into the pot; stir to scrape up browned bits from the bottom. Stir tongue pieces into the sauce and simmer until flavors combine, about 10 minutes.

Nutrition Facts

401 calories; protein 27.9g; carbohydrates 4g; fat 30.1g; cholesterol 172.3mg; sodium 888.4mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2017
I made this recipe with left over beef tongue which worked just fine. I also didn't have the adobo seasoning but it was fine without. Very good and tasty I would recommend this to anyone. Read More

Most helpful critical review

Rating: 1 stars
08/04/2016
I really hate to do this but I must. IF the tongue is cooked correctly this would be a 4 star. I started the recipe as written and after 20 minutes of boiling I moved it to a cutting board to cool. I came back in 5 minutes to find my counter drawers and floor covered in blood. I started another pot of water and this time let the tongue boil for over an hour. No blood this time but still so tough that the skin wouldn't even budge. I wish I could tell you exactly how long this needed to boil but after my 2nd failed attempt I stuck it in the fridge and resorted to plan B. The next morning I threw it in a slow cooker and let it cook on low 8 hours and it was perfect. I then proceeded with the remaining steps of the recipe and it turned out good. I am no stranger to beef tongue but I have cooked them in a slow cooker in the past and that has always worked for me. I recommend planning at least an hour a pound if you are going to boil and go from there. This recipe has great potential but as written it did not work for me. Sorry. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
08/03/2016
I really hate to do this but I must. IF the tongue is cooked correctly this would be a 4 star. I started the recipe as written and after 20 minutes of boiling I moved it to a cutting board to cool. I came back in 5 minutes to find my counter drawers and floor covered in blood. I started another pot of water and this time let the tongue boil for over an hour. No blood this time but still so tough that the skin wouldn't even budge. I wish I could tell you exactly how long this needed to boil but after my 2nd failed attempt I stuck it in the fridge and resorted to plan B. The next morning I threw it in a slow cooker and let it cook on low 8 hours and it was perfect. I then proceeded with the remaining steps of the recipe and it turned out good. I am no stranger to beef tongue but I have cooked them in a slow cooker in the past and that has always worked for me. I recommend planning at least an hour a pound if you are going to boil and go from there. This recipe has great potential but as written it did not work for me. Sorry. Read More
(2)
Rating: 4 stars
01/16/2017
I made this recipe with left over beef tongue which worked just fine. I also didn't have the adobo seasoning but it was fine without. Very good and tasty I would recommend this to anyone. Read More
Advertisement