Beef Tongue With Tomato Sauce Recipe
Ingredients
1 fresh beef tongue, 3 to 4 lbs.
1 tablespoon salt
2 or 3 bay leaves
1 stalk celery with leaves, cut in pieces
1 small onion
1 teaspoon peppercorns
2 cans (6 oz. each) tomato paste
1 can (10 3/4 oz.) condensed tomato soup
1/2 to 3/4 cup water
1/4 to 1/2 teaspoon thyme
1 pkg. (8 oz.) noodles, cooked and 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.
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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