Ingredients
- 1 beef tongue
- 2 kg pearl onions for stifado
- 1 medium potato, cut into bite-sized pieces
- 3 tablespoons tomato paste
- Salt
- Pepper
- Sweet paprika
- 3 bay leaves
- 5-6 cloves
- 1 cinnamon stick
- 4-5 whole garlic cloves
- 30 g vinegar
- Olive oil
Instructions for the Onions
- Peel the onions and boil them briefly until they’re just tender, as they will continue to cook in the oven. Drain them in a colander.
For the Beef Tongue
- Wash the tongue thoroughly and place it in a pressure cooker to cook until tender. Once done, remove it and peel off the tough outer layer.
- Cut the tongue into pieces and place them in a baking dish. Add the potato pieces, salt, pepper, paprika, bay leaves, cloves, cinnamon stick, garlic cloves, vinegar, olive oil, and tomato paste (dissolved in a bit of broth from the tongue).
- Add the parboiled onions and enough broth from the tongue to cover the ingredients partially. Reserve any extra broth in case you need more liquid during cooking.
- Bake in a preheated oven at 180-190°C (355-375°F) for 35-40 minutes, until the sauce thickens.
The potato absorbs excess liquid and helps thicken the sauce, adding a silky texture. Feel free to add extra potato for even more flavor.
Enjoy!
