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Ingredients
| dried thyme (ground): 1/2 tsp |
| dried parsley: 2 Tbl (optional) |
| salt: 1 dash (or to your taste) |
| black pepper: 1 tsp (or to your taste) |
| beef tongue: 4.5 lbs (pickled) |
| margarine (oleo): 2 Tbl |
| carrots: 3 (sliced thin) |
| onions: 2 (chopped) |
| cured ham: 4 oz (diced) |
| cooking wine: 1/2 cup (red or white) |
| canned crushed tomatoes: 29 oz |
| bay leaf: 1 |
Tongue Italian Style
User rating:
Surprise your guests!
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Prep Time
20 min -
Cook Time
180 min -
Servings
8 serving(s)
Tags
Use 4-5 lbs tongue. Wash and place in a kettle with enough water to cover. Simmer 2 to 2 1/2 hours until barely tender. Remove tongue from kettle, peel off the skin and trim the root well.
Melt margarine in a heavy skillet, add carrot and onion, cook till lightly browned. Add diced, cooked ham. Add wine, 1/2 cup liquid from tongue, tomatoes, bay leaf, thyme, and salt and pepper to taste.
Add tongue to sauce and simmer covered until tender.
Slice tongue, arrange in a deep heated dish, pour sauce over and sprinkle with parsley. If sauce is too thin, cook over high heat for a few minutes to reduce - or - thicken with a little flour paste.
Makes 6-8 servings
Melt margarine in a heavy skillet, add carrot and onion, cook till lightly browned. Add diced, cooked ham. Add wine, 1/2 cup liquid from tongue, tomatoes, bay leaf, thyme, and salt and pepper to taste.
Add tongue to sauce and simmer covered until tender.
Slice tongue, arrange in a deep heated dish, pour sauce over and sprinkle with parsley. If sauce is too thin, cook over high heat for a few minutes to reduce - or - thicken with a little flour paste.
Makes 6-8 servings