Língua de Vaca Assada

Name: Língua de Vaca Assada
Cuisine: Brazilian
Ingredients: 2 whole cloves; 2 medium onions; 1 beef tongue (about 2½ pounds), or 4 small fresh veal tongues; 1 beef tongue (about 2½ pounds), or 4 small fresh veal tongues; 1 carrot, peeled and sliced; 1 celery rib, chopped; 3 garlic cloves; 1 bay leaf; 1 teaspoon chopped fresh oregano, or ¼ teaspoon dried oregano; 1 teaspoon chopped fresh oregano, or ¼ teaspoon dried oregano; 2 tablespoons extra-virgin olive oil; 3 large ripe tomatoes, peeled, cored, seeded, and chopped; Salt and freshly ground pepper to taste; 2 tablespoons chopped fresh parsley; 2 green bell peppers, cored, seeded, ribs removed, and diced; Salt and freshly ground pepper to taste; Simple Boiled White Rice and White Beans, for serving; Simple Boiled White Rice and White Beans, for serving

Braised Tongue

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

2 medium onions
2 whole cloves
1 beef tongue (about 2½

Americas
Brazil
Rio de Janeiro
Stew
Gluten-free

Method

Stud one of the onions with the cloves.

In a medium saucepan, add the tongue, the clove-studded onion, celery, carrot, bay leaf, 1 whole garlic clove, and enough water to barely cover. Cover and bring to a boil over high heat. Skim off any impurities and reduce the heat. Simmer for 2 hours, or until the tongue is almost tender (if using veal tongues simmer for 1 hour, as they are much s