Ingredients

• 1 kg beef tongue
• 2 piece onions
• 2 piece carrots
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 piece bay leaves
• 1 tsp allspice berries
• 1 tsp black peppercorns
• 4 clove garlic
• 1 bunch fresh parsley
• 1 tsp salt
• 1 cup water

Instructions

1. Prepare the tongue

   Place the beef tongue in a large pot and cover with cold water. Bring to a boil over high heat for 3-4 minutes until foam rises to the surface. The water should be bubbling vigorously. Drain and rinse the tongue under cold running water. Do not skip this blanching step as it removes impurities.

2. Initial cooking

   Return the tongue to the pot with fresh water, bay leaves, allspice berries, and peppercorns. Bring to a boil over high heat, then reduce to low heat and simmer for 90-120 minutes until a knife pierces through easily. The tongue should feel tender when poked. Do not rush this process or the meat will be tough.

3. Peel the tongue

   Remove the tongue from the cooking liquid and let cool for 10-15 minutes until you can handle it safely. Peel off the thick outer skin using a sharp knife, starting from the tip. The skin should come off in strips easily. Do not discard the cooking liquid as you'll need it later.

4. Slice the meat

   Cut the peeled tongue into 1cm thick slices using a sharp knife. Work slowly and carefully to maintain even thickness. The meat should be completely tender and slice cleanly. Do not make the slices too thin or they will fall apart during the final cooking.

5. Prepare vegetables

   Dice the onions into 1cm pieces and slice the carrots into rounds. Mince the garlic finely. Heat olive oil in a large pan over medium heat for 1-2 minutes. Add the onions and cook for 8-10 minutes until golden and soft. Do not let them burn or they will make the stew bitter.

6. Build the stew

   Add the minced garlic and tomato paste to the onions. Cook over medium heat for 2-3 minutes until the paste darkens and becomes fragrant. Add the carrots and sliced tongue, stirring gently to coat with the mixture. The tomato paste should not stick to the bottom of the pan.

7. Final simmering

   Pour in 1 cup of the reserved cooking liquid and bring to a gentle simmer over low heat. Cover and cook for 25-30 minutes until the carrots are tender and the sauce has thickened. The liquid should barely bubble around the edges. Do not boil vigorously or the tongue slices may break apart.

8. Finish and serve

   Remove from heat and stir in chopped fresh parsley and salt to taste. Let rest for 5 minutes to allow flavors to meld. The stew should have a rich, glossy appearance with tender vegetables. Do not add the parsley too early or it will lose its bright color and fresh flavor.

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