Italian Beef Tongue Lettuce Cups
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Ingredients
Directions
- Scrub tongue. Place tongue, broth, garlic, onion, and sprigs of oregano in a slow cooker on low. If the broth does not completely submerge the tongue, add water. Cook overnight (approximately 8-9 hours).
- Remove tongue from broth and set aside.
- In a medium skillet over medium heat, cook oil, mushrooms, shallot, and red pepper until peppers are tender. Add tomato sauce, garlic, capers, basil, oregano, and salt & pepper. Simmer.
- Cut a shallow slit lengthwise down the center of the tongue. The thick layer or the "taste bud layer" should peel right off. Discard. Cut off any gristle that may be at the back of the tongue. Discard gristle. Pull the tongue meat apart with two forks just as you would pulled pork.
- Add meat to the skillet mixture. Let cook on medium for 1-2 minutes while stirring ingredients together.
- Serve in Bibb lettuce cups. Garnish with sliced black olives.
- Enjoy!
Ingredients
Directions
- Scrub tongue. Place tongue, broth, garlic, onion, and sprigs of oregano in a slow cooker on low. If the broth does not completely submerge the tongue, add water. Cook overnight (approximately 8-9 hours).
- Remove tongue from broth and set aside.
- In a medium skillet over medium heat, cook oil, mushrooms, shallot, and red pepper until peppers are tender. Add tomato sauce, garlic, capers, basil, oregano, and salt & pepper. Simmer.
- Cut a shallow slit lengthwise down the center of the tongue. The thick layer or the "taste bud layer" should peel right off. Discard. Cut off any gristle that may be at the back of the tongue. Discard gristle. Pull the tongue meat apart with two forks just as you would pulled pork.
- Add meat to the skillet mixture. Let cook on medium for 1-2 minutes while stirring ingredients together.
- Serve in Bibb lettuce cups. Garnish with sliced black olives.
- Enjoy!