Ingredients: 3-4 lbs fresh beef tongue enough water to cover tongue salt 3 or 4 bay leaves 1 stalk celery with leaves 1 onion 1 tsp peppercorns Tomato sauce: 2-6 oz cans tomato paste 1 can (10 oz) condensed tomato soup 1/2 cup water (give or take) 1/4 tsp thyme Directions:Add tongue to pot and cover with water. Simmer few hours or until tongue is tender when pierced with fork. Remove and cool on platter. When cool enough to handle remove skin, cut away roots, gristle and small bones at large end. Cut tongue in 1/4 inch slices and lay in a skillet on the side. Mix together ingredients for sauce and pour over tongue and simmer 20 minutes, serve with dumplings. |