Beef Tongue With Tomato Sauce Recipe
Ingredients
| Tongue | 1 | |
| Salt | 1 Tablespoon | |
| 2 or 3 bay leaves | ||
| 1 stalk celery with leaves, cut in pieces | ||
| Onion | 1 Small | |
| Peppercorns | 1 Teaspoon | |
| Tomato Paste | 2 Can (10oz) | |
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 3/4 Cup (16 tbs) | |
| Thyme | 1/2 Teaspoon | |
| Noodles package | 1 , 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.
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.
Chef
