• Cooking Time: 56 minutes
• Servings: 4 - 6
• 1 beef tongue (aprox 2 pounds)
• 1 + 1/2 onions
• 3 garlic cloves
• rosemary
• thyme
• bay leaves
• salt
• ground pepper
• olive oil
• 1 green bell pepper
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• capers

1. Put the tongue (whole), 1 chopped onion, 2 chopped garlic cloves, rosemary, thyme, 4 bay leaves, salt and ground pepper in a pressure cooker, add enough water to cover the tongue and cook for 50 minutes.
3. When the tongue is done and cool, remove the outer skin (it should come right out when you pull it) and chop it in 1"x1" pieces.
5. In a pan, put a little olive oil and add 1/2 a chopped onion and 1 chopped garlic clove. Wait a couple of minutes and add the tongue pieces, after a little while add the chopped colored peppers and 2 teaspoons of capers. Add salt to taste, cover and let the flavors soak for a while, when the peppers are done (cooked but still crunchy), it's ready.
7. You can see the original recipe that inspired me using the link below.

I remember eating beef tongue as a young child and loving it, my husband has the same memories of the soft melt-in-your-mouth meat, so the next recipe was chosen. I was watching El Toque de Aquiles the other night and decided to do my own version of his "Beef Tongue with Capers Pseudo-Stew", I used the same ingredients but tweaked the process.