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    Basque-Style Tongue with Smoked Paprika


    Smoked paprika is the current darling in the spice aisle. From the Basque region the mountainous area that straddles the borders of France and Spain – it lends a rich sweetness and smokiness that complements Nations Best® Tongue perfectly. For even more pizzazz, upgrade the white rice to saffron rice!

    Meat Suggestions


    • 3 Tbsp olive oil
    • 1 c chopped onion
    • 1 c chopped green bell pepper
    • 1 Tbsp minced garlic
    • 2 tsp smoked paprika
    • 2 cans (each 14 1/2 oz) tomato sauce
    • 1 can (4 oz) chopped pimentos
    • 1 tsp sugar
    • 1 lb -inch sliced Nations Best® Corned Beef Tongue
    • Cooked white rice, for serving


    1. Heat the oil in a large skillet over medium-low heat. Add the onion, pepper, and garlic; cook, stirring occasionally, until softened and golden brown, 15 minutes. Sprinkle in the smoked paprika and cook, stirring, for 1 minute.
    2. Add the Tongue slices to the sauce and heat through, about 10 minutes. Serve over rice.
    3. Add the tomato sauce, pimentos and sugar. Simmer for 15 minutes.