Beef Tongue Cuban Style -- Lengua De Res Estilo Cubano

Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes, then you'll love the very pleasant, beefy flavor of tongue. This recipe combines an interesting melange of piquant flavors from the peppers and cumin combined with a touch of sour from the olives to make this a neat, comfort-food. Posted from an online source in response to a recipe request.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 3 -4  lbs  beef tongues
• 6  roma tomatoes or 8  ounces tomato sauce
• 1  red bell pepper, seeded and chopped
• 1  yellow bell pepper, seeded and chopped
• 1  green bell pepper, seeded and chopped
• 1 -2  onion, peeled and chopped
• 1⁄2 cup stuffed green olive, sliced
• 6  garlic cloves, peeled and crushed
• 4  tablespoons olive oil
• 2  teaspoons capers (plus 1 tablespoon caper juice)
• 1  teaspoon ground cumin
• 1⁄2 teaspoon pepper
• 2  bay leaves
• 2  tablespoons vinegar
•  salt

Directions

1. Clean the tongue thoroughly; place in pressure cooker with just enough water to cover the tongue.
2. Add one tablespoon of salt, cover, and cook under pressure for approximately one hour or until tender (this can be cooked in a stockpot, but will take longer to cook).
3. When tongue is ready, pierce the thickest part with a knife to check for tenderness; itshould no longer be pink.
4. Peel skin off, trim fat, and cut into 1/2-inch slices.
5. While tongue is cooking, saute onions and peppers in 4 tablespoons of olive oil and add 2 teaspoons of salt.
6. Add rest of ingredients listed and cook until tender.
7. Add tomatoes or tomato sauce.
8. Add slices of tongue; cover and cook on medium heat for 30-45 minutes.
9. Season to taste with salt and pepper.