Sliced Beef Tongue Stew with Potatoes & Veggies

Ingredients

• Rumba Meats® Beef Tongue (1 package)
• 1 tbsp salt
• 1/2 cup olive or vegetable oil
• 1 medium onion, chopped
• 2-3 garlic cloves, minced
• 1/2 green bell pepper, chopped
• 1 8-oz can tomato sauce
• 5 cups cooking liquid reserved from step 2 (add additional beef broth as needed to make up the volume)
• 1 tbsp fresh oregano leaves
• 1/2 tbsp fresh cilantro, minced
• 2 bay leaves
• 2 ají dulce peppers, seeded and chopped
• 2 medium russet potatoes, peeled and diced
• Salt and pepper (to taste)
• Beef broth, as needed

Instructions

1. Place tongue in a large pot and add enough water to cover by 1-inch. Add salt and bring to a boil. Reduce heat and simmer gently for 2 hours.
2. Remove tongue from the pot, cover loosely with plastic wrap and cool. Reserve cooking liquid.
3. When tongue is cool, remove the skin by splitting it on the underside and peeling it away.
4. Heat oil in a large, deep skillet or Dutch oven. Brown tongue lightly on all sides over medium heat. Remove and set aside. Add onions, garlic and peppers. Cook over medium heat until lightly browned.
5. Stir in tomato sauce, 5 cups reserved cooking liquid (add additional beef broth, if needed, to equal 5 cups), oregano, cilantro and bay leaves. Bring to a boil, reduce heat to a simmer. Add browned tongue to the pot. Simmer for 1 to 2 hours until tongue is tender and reaches an internal temperature of 160ºF.
6. Add potatoes and continue to simmer for 15 minutes until potatoes are tender.
7. Remove the tongue and set aside. Bring the sauce back to a boil and season with salt and pepper. Remove bay leaves.
8. Slice tongue and return to sauce. Keep warm.
9. Serve with rice, potatoes and green salad, if desired