📝 About This Recipe
A true masterpiece of Brazilian home cooking, this dish transforms a humble cut into a melt-in-your-mouth delicacy through slow-braising in a rich, aromatic tomato base. The natural richness of the tongue is perfectly balanced by the bright pop of sweet peas and a fragrant soffritto of garlic and peppers. This soulful comfort food represents the heart of traditional Brazilian 'comida caseira,' offering a velvety texture and deep umami flavors that will change your perspective on offal forever.
🥗 Ingredients
The Meat & Initial Prep
- 1.5 kg Ox Tongue (fresh, thoroughly cleaned)
- 1/2 cup White Vinegar (for cleaning and initial boil)
- 3 pieces Bay Leaves
The Braise & Aromatics
- 3 tablespoons Olive Oil (extra virgin)
- 100 grams Smoked Bacon (finely diced)
- 1 large Yellow Onion (finely chopped)
- 5 pieces Garlic Cloves (minced with a pinch of salt)
- 1/2 piece Red Bell Pepper (diced)
- 2 tablespoons Tomato Paste
- 1 can Crushed Tomatoes (400g size)
- 500 ml Beef Stock (low sodium)
- 1/2 cup Dry Red Wine (like Cabernet or Merlot)
Finishing Touches
- 1.5 cups Fresh or Frozen Peas (do not use canned)
- 1/2 cup Fresh Parsley and Scallions (finely chopped (Cheiro-Verde))
- to taste Salt and Black Pepper
- 1 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Scrub the tongue under cold running water. Place it in a large pressure cooker with enough water to cover, adding the vinegar and 2 bay leaves. Bring to a boil and cook for 15 minutes to remove impurities.
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2
Drain the water and rinse the tongue. Return it to the pressure cooker with fresh water and a pinch of salt. Seal and cook under pressure for 45-50 minutes until tender but not falling apart.
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3
Release the pressure safely. While the tongue is still hot (but manageable), use a paring knife to peel off the rough outer skin and remove any gristle at the base. This is much easier to do while warm.
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4
Slice the cleaned tongue into 1-cm thick medallions or bite-sized cubes, according to your preference.
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5
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat and sauté the bacon until the fat renders and it becomes crispy.
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6
Add the onions and red bell pepper to the pot. Sauté for 5-7 minutes until softened and starting to caramelize at the edges.
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7
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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8
Add the tomato paste and cook for 2 minutes, stirring constantly to 'toast' the paste and deepen the color of the sauce.
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9
Deglaze the pot with the red wine, scraping up all the delicious browned bits (fond) from the bottom. Let the wine reduce by half.
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10
Add the sliced tongue, crushed tomatoes, and beef stock. The liquid should just cover the meat. Add the remaining bay leaf.
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11
Lower the heat to a simmer, cover, and cook for 30-40 minutes. The sauce should thicken and the meat should become incredibly tender.
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12
Stir in the peas. If using frozen, they only need 3-5 minutes to cook; if fresh, give them about 8 minutes. You want them bright green and tender.
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13
Taste and adjust seasoning with salt and freshly cracked black pepper. Remove the bay leaves.
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14
Turn off the heat and stir in the fresh parsley and scallions (cheiro-verde) just before serving to maintain their vibrant color and aroma.
💡 Chef's Tips
Always peel the tongue while it is still warm; once it cools, the skin becomes much harder to remove. If you don't have a pressure cooker, you can boil the tongue in a regular pot for 2.5 to 3 hours until tender. For a thicker sauce, mash two slices of the cooked tongue into a paste and stir it back into the braise. Choose a tongue that is roughly 1.2 to 1.5kg; larger tongues can be tougher and require significantly more cooking time. This dish tastes even better the next day as the flavors meld, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve over a bed of fluffy Brazilian white rice to soak up the rich tomato gravy. Pair with 'Farofa' (toasted cassava flour) for a classic Brazilian textural contrast. A side of simple sautéed kale (couve à mineira) adds a lovely bitterness that cuts through the richness. Drink pairing: A full-bodied Brazilian Merlot or a cold, crisp Pilsner beer. Finish the plate with a few drops of Malagueta pepper oil for an authentic spicy kick.