I promised last week that learning how to prepare the beef tongue will be worth it. Here it is!
Do you want an Asian twist to your typical spaghetti and meatballs? This tomato beef tongue spaghetti recipe will satisfy your cravings. Make sure to check out the How to Prep Beef Tongue before you proceed with this recipe !
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NO PASTA SAUCE?
No pasta sauce? No problem! This recipe doesn’t require pasta sauce. The original flavours of the tomatoes and other ingredients will help enhance the beef tongue flavours making it a great alternative to your typical spaghetti night.
Last week we created some guidelines on how to prepare the beef tongue. We taught you guys all these boring guidelines so you can make this tasty beef tongue spaghetti and any other future recipes involving beef tongue. Make sure to follow those guidelines before you start with this recipe!
INGREDIENTS
- 1.2 lb (about ½ of beef tongue )
- 2 whole onions
- 2 carrots
- 3 tomatoes
- 1 yellow pepper
- 1 box of spaghetti (410g)
- 1 can of chicken soup (412ml)
- 2 cloves of garlic
- 20g of rock sugar
- 1 tbsp dry basil
- 1 tbsp ketchup
- 1 tbsp tomato paste
- 2 tbsp cooking wine
WHAT IS ROCK SUGAR?
Rock Sugar is an irregular shaped sugar that tends to be less sweet than granulated sugar. It is used in a variety of dishes and mainly goes well with savoury recipes. In this recipe, rock sugar will make the beef tongue more tender. Give it a try !
PREPARATION
First, follow the instructions on the spaghetti box. Boil the spaghetti with a little bit of salt and oil according to the instructed time. Strain. Next, wash the tomatoes and carrots. Peel the carrots and cut both tomatoes and carrots into small pieces. Then, peel the onion and cut the onions into longitudinal pieces like the picture below. Wash yellow peppers, clean, remove the pulp and cut into pieces. Lastly, peel the garlic and cut into slices. That’s all for for the cutting and prepping portion of this recipe !
INSTRUCTIONS
First, put 1 tbsp of oil and sliced garlic into the wok on low heat. Next, fry two sides of the beef tongue until the aroma flavours come out.
Add a little bit of black pepper, cooking wine and serve on the dish first.
You don’t have to clean up the wok. On medium heat, place the spaghetti in the wok. Put a little bit of salt and allow the remaining oils to absorb into the spaghetti. Then, serve onto another dish.
In the same wok, add one tbsp of oil then, add your onions and pan fry until the aroma comes out. Add the carrots , yellow pepper, tomato paste and ketchup and fry evenly. Pour the chicken soup and half a cup of water. After bringing it to a boil, add beef tongue and basil, fry evenly and put the lid on.
Cook for 10 minutes. Feel free to serve the beef tongue and spaghetti separately on the dish or together.
Another way to serve this dish is to put the spaghetti first and tomato beef tongue on the top. Sprinkle cheese on top and bake in the oven at 400 degrees until the cheese melts (make sure to do this right away when the dish is still hot).
TIPS
Washing the wok in between steps may cause the dish to lose its flavour. Try to limit washing your utensils unless it’s between cooked and uncooked food! This dish will taste just as good the next day because the flavours will absorb into the meat even more.
Tomato Beef Tongue Spaghetti Recipe ( 茄汁牛脷意粉 )
Ingredients
- 1.2 lb beef tongue (about ½ of beef tongue)
- 2 whole onions
- 2 carrots
- 3 tomatoes
- 1 Yellow pepper
- 1 box spaghetti (410g)
- 1 can chicken soup (412ml)
- 2 cloves of garlic
- 20 g of rock sugar
- 1 tbsp dry basil
- 1 tbsp ketchup
- 1 tbsp tomato paste
- 2 tbsp cooking wine
Instructions
Preparation
- First, follow the instructions on the spaghetti box. Boil the spaghetti with a little bit of salt and oil according to the instructed time. Strain.
- Next, wash the tomatoes and carrots.
- Peel the skin of the carrots and cut both tomatoes and carrots into small pieces.
- Peel the onion and cut the onions into longitudinal pieces.
- Wash yellow peppers, clean, remove the pulp and cut into pieces.
- Peel the garlic and cut into slices.
Cooking procedures:
- Put 1 tbsp of oil into the wok on low heat.
- Fry two sides of the beef tongue until the aroma flavours come out
- Add a little bit of black pepper, cooking wine and serve on the dish first.
- You don’t have to clean up the wok. On medium heat, place the spaghetti in the wok. Put a little bit of salt and allow the remaining oils to absorb into the spaghetti. Then, serve the other dish.
- Add onions and pan fry until the aroma comes out. Add carrot , yellow pepper, tomato paste and ketchup and fry evenly. Pour the chicken soup and half a cup of water. After bringing it to a boil, add beef tongue and basil, fry evenly and put the lid on.
- Cook for 10 minutes.
- Serve the beef tongue and spaghetti separately on the dish either putting the beef tongue or spaghetti first on the dish.
- Another way to serve this dish is to put the spaghetti first and tomato beef tongue on the top. Sprinkle cheese on top and bake in the oven at 400 degrees until the cheese melts (make sure to do this right away when the dish is still hot).
Notes
- Washing the wok in between steps may cause the dish to lose its flavour. This dish will taste just as good the next day because the flavours will absorb into the meat even more.
