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    Basque-Style Tongue with Smoked Paprika

    Serves4

    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

    Ingredients

    • 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

    Directions

    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.