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Braised Tongue with Tomato Sauce

Beef tongue is a traditional meat in many cultures and is something of an acquired taste. As a fatty piece of meat, beef tongue is full of flavor and adapts well to accompanying flavors.

  • 1 tongue, 4 to 5 pounds
  • 1 onion stuck with 2 cloves
  • 1-1/2 teaspoons basil
  • 2 cloves garlic
  • 1 tablespoon salt
  • Freshly ground pepper
  • Chopped parsley
  • 1 cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 1/2 cups fresh tomatoes, peeled, seeded, and chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 1/2 teaspoon basil
  • 3 tablespoons tomato paste
  • 24 soft black olives, pitted
  1. Cover the tongue with cold water and add the onion stuck with cloves, basil, garlic and salt and pepper. Bring to a boil and boil 5 minutes.
  2. Remove any scum that rises to the top. Cover, reduce the heat, and simmer approximately 45 minutes per poound.
  3. While the tongue is cooking, saute the chopped onion and chopped garlic in the oil and butter in a large skillet or braising pan, and when just colored, add the tomatoes, salt, pepper and basil.
  4. Add the tomato paste and the olives, and simmer 20 minutes.
  5. When the tongue is cooked, remove from the broth. When cool enough to handle, peel off the skin. Loosen it with a very sharp knife and pull it off with your fingers or a fork. Trim the root.
  6. Place the tongue in the tomato sauce and turn it several times. Add 1 cup of broth from the tongue. Cover and simmer 20 minutes, turning the tongue once during that time.
  7. Arrange on a platter with the sauce poured around it and garnish with chopped parsley. Serve with steamed rice and a puree of spinach.

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