Basque-Style Beef Tongue
Slow-braised beef tongue peeled and simmered in a rich tomato and pepper sauce, a traditional nose-to-tail Basque dish still served in Boise's oldest Basque restaurants.
- Prep
- 30 min
- Cook
- 210 min
- Total
- 240 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Large stockpot
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 26
- carbs
- 12
- protein
- 34
- calories
- 420
Instructions
- 1
Put the tongue in a large stockpot with 1 chopped onion, 2 cloves garlic, and bay leaves. Cover with water.
- 2
Simmer for about 3 hours, until fork-tender.
- 3
Remove the tongue and let it cool slightly. Peel off the outer skin and slice thinly.
- 4
Heat olive oil in a Dutch oven. Saute the remaining onion, garlic, and peppers until soft.
- 5
Add the crushed tomatoes and sherry. Simmer for 15 minutes to build the sauce.
- 6
Season the sauce with salt and pepper.
- 7
Add the sliced tongue to the sauce. Simmer for 20 minutes more to absorb flavor.
- 8
Serve hot with rice or bread.
Chef's tips
Simmer the tongue low and slow until fork-tender. The skin will peel off easily when it is ready.
Storage
Refrigerate in its braising liquid for up to 4 days.
Reheating
Reheat gently in the sauce over low heat until warmed through.
Common mistakes to avoid
- •Not simmering long enough, which leaves the tongue tough.
- •Peeling the tongue while it is too hot; let it cool slightly first so you do not burn your fingers.
Serving suggestions
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