The beef tongue stew is a dish full of flavor and tradition, that requires time and patience to achieve its tender texture and rich sauce. With ingredients like sofrito, bay leaf, and tomato sauce, this Puerto Rican recipe transforms an underestimated cut of meat into an irresistible delight.
The preparation of this exquisite beef tongue stew begins with the careful process of cutting and cooking the beef tongue until it is tender and flavorful.
After seasoning and browning the meat, the remaining ingredients are added to give that special touch enjoyed at the table.
Everything is slow-cooked until a delicious sauce is achieved that perfectly complements the added potatoes and carrots at the end.
A comforting dish that will surely delight your palates.
Beef Tongue Stew
Ingredients
2 kilograms of Beef tongue
2 tablespoons of Olive oil
¼ cup of Sofrito
1 Achiote seasoning packet
2 teaspoons of Kosher salt
4 cups of Water
240 grams of Tomato sauce
1 can of Diced tomatoes
2 Bay leaves
2 tablespoons of White vinegar
5 Golden yukón potatoes, peeled and diced
3 Medium carrots, peeled and chopped
Preparation
Step 1 : The preparation of this delicious recipe starts by removing the connective tissue and cartilage from the base of the beef tongue.
Step 2 : Then, place the tongue in the instant pot and cover with water.
Step 3 : Proceed to sauté it and cover with a skillet lid so it boils for 45 minutes.
Step 4 : After this time, carefully remove it from the water and pat dry, discarding the water.
Step 5 : When the tongue is cool enough to handle, cut it in half lengthwise.
Step 6 : Using a fillet knife, remove the central cavity and skin from the tongue, then cut it into one-inch cubes.
Step 7 : In the bowl of the instant pot, add olive oil and heat.
Step 8 : Once hot, add 1/4 cup of sofrito and sauté until fragrant, about 2 minutes.
Step 9 : Add the diced beef tongue, seasoning, and 2 teaspoons of salt, stirring until well combined and the tongue is lightly browned, about 4 minutes.
Step 10 : Add water, bay leaves, tomato sauce, diced canned tomatoes, and vinegar.
Step 11 : Stir everything until well combined, then cover with the lid of the instant pot.
Step 12 : Set the pressure cooker to high pressure for 1 hour, and once the cooking is finished, perform the quick release pressure.
Step 13 : Remove the lid from the instant pot and add the potatoes and carrots.
Step 14 : Continue sautéing for 30 minutes.
Step 15 : Then, simmer uncovered, stirring occasionally to prevent sticking, until the sauce has reduced and the carrots and potatoes are tender when pierced with a fork.
Step 16 : Finally, serve this delicious dish with white rice to complete a unique and flavorful culinary experience.
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