Ingredients:

  • 1 (2-3 pound) beef tongue (900g - 1.35kg)
  • 1 large onion, quartered
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Salt to taste
  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 (8-ounce) can tomato paste (225g)
  • 1 cup beef broth (240ml)
  • 1/2 cup dry red wine (optional) (120ml)
  • 1/2 cup pitted green olives, sliced
  • 1 (8-ounce) can sliced mushrooms, drained (225g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 2 tablespoons cornstarch
  • 1/4 cup water (60ml)

Instructions:

  1. Place the beef tongue in a large stockpot. Cover with water. Add onion quarters, garlic cloves, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the tongue is very tender when pierced with a fork.
  2. Remove the tongue from the pot and let it cool slightly. Once cool enough to handle, peel off the tough outer skin. Slice the tongue into 1/4-inch thick slices.
  3. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened and fragrant. Add the red and green bell peppers and cook until slightly softened.
  4. Stir in the tomato sauce, tomato paste, beef broth, and red wine (if using). Bring to a simmer.
  5. Add the sliced beef tongue, olives, mushrooms, soy sauce, and sugar to the sauce. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until the sauce has thickened and the tongue is very tender.
  6. In a small bowl, whisk together cornstarch and water to create a slurry. Slowly add the slurry to the stew, stirring constantly, until the sauce thickens to your desired consistency.
  7. Garnish with chopped fresh parsley and serve hot.