Beef Tongue With Tomato Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Tongue1
 Salt1 Tablespoon
 2 or 3 bay leaves
 1 stalk celery with leaves, cut in pieces
 Onion1 Small
 Peppercorns1 Teaspoon
 Tomato Paste2 Can (10oz)
 Tomato soup1 Can (10oz), condensed
 Water 3/4 Cup (16 tbs)
 Thyme1/2 Teaspoon
 Noodles package1 , cooked, drained

Directions

Wash tongue and put into a 4-quart kettle.
Add water to cover, salt, bay leaves, celery, onion, and peppercorns.
Cover and simmer about 1 hour per pound, or until tongue is tender.
Place tongue on a platter.
When cool enough to handle, remove skin; cut away roots, gristle, and small bone at thick end.
Diagonally cut tongue into 1/4-inch slices.
Put slices into a large heavy skillet and set aside.
Combine tomato paste, soup, water, and thyme; mix thoroughly and pour over tongue.
Cover and heat about 20 minutes.
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