How to make spicy and flavorful braised beef tongue with green pepper that is rich and easy to prepare

How to prepare Braised beef tongue with green pepper

• 1

  Prepare the vegetables

  Peel the carrots and potatoes, wash them well, drain, and cut them into bite-sized pieces (about 1cm thick).

  Peel the outer skin of the onion and shallots, wash them again with water. Cut the onion into 8 wedges. Wash the green pepper in a bowl and then drain in a basket.

  Tip: You can fry the carrots and potatoes briefly before cooking with the beef tongue to prevent them from becoming mushy.

  

  

  

  
• 2

  Prepare the beef tongue

  Place the beef tongue in a basin, use coarse salt to scrub the tongue to remove the slime. Boil the beef tongue briefly with lemongrass for about 15 minutes, then take it out and soak it in cold water.

  Use a knife or scissors to remove the outer skin of the beef tongue thoroughly. Cut the beef tongue into bite-sized pieces (each piece about 1cm thick).

  Tip:

  • When washing the beef tongue, you can also add a little white wine to help eliminate the smell of the tongue.
  • Boiling the beef tongue with lemongrass and removing the outer skin effectively cleans the tongue and eliminates any unpleasant odor.

  

  

  

  
• 3

  Marinate the beef tongue

  Place the sliced beef tongue into a small bowl. Gradually add 1 packet of five-spice powder, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of ground pepper, and 2 tablespoons of fish sauce to marinate the beef.

  Use chopsticks to mix the beef tongue well and marinate for 20 minutes to help the beef absorb the spices evenly. After 20 minutes, add the onion and mix well, then marinate for another 5 minutes.

  

  
• 4

  Sauté the beef tongue briefly

  Place a pot on the stove and add 4 tablespoons of cooking oil to the pot. When the oil is hot, add shallots and crushed cinnamon, star anise, and lemongrass to sauté until fragrant. Add the marinated beef tongue and sauté on high heat until it firms up.

  Tip: Sautéing the beef tongue briefly will help it firm up and absorb the spices better.

  

  
• 5

  Cooking beef tongue

  After sautéing the beef tongue, add 1.5 liters of water to the pot and start cooking on high heat for 15 minutes. When you see the water starting to boil, add 2 teaspoons of salt.

  Gradually add the carrots and potatoes, and continue to simmer on low heat for 15-20 minutes. When the carrots and potatoes are soft, add the onions, green pepper, and coconut milk, and cook for another 5 minutes before turning off the heat.

  Scoop the braised beef tongue into a bowl and add a little ground pepper on top.

  Tip: Since carrots take longer to cook than potatoes, add the carrots first, cook for about 3-5 minutes, and then add the potatoes; this will help both to cook evenly.

  

  

  

  
• 6

  Finished product

  So we have completed the fragrant and nutritious dish of beef tongue braised with green pepper. The beef tongue is chewy and tender, infused with rich spices, while the potatoes and carrots are sweet and creamy, all harmonizing with the attractive spicy flavor of green pepper, creating an irresistible taste.

  You can enjoy this dish with rice, bread, or noodles.