My mother always made us this food, it's very good, good, good!
- a large beef tongue
- a few cloves of garlic
- 3 tablespoons broth
- 200 g pitted black olives
- Bay leaves
Preparation time: over 120 minutes
RECIPE PREPARATION Beef with sauce and olives:
First we have to clean the tongue… a bit unpleasant procedure… but we have to :), it's worth the effort! We put a pot of water and salt on the fire, and when it boils we leave the tongue there for about 5 minutes. Cover with a lid and turn off the heat. We leave it covered for another 5 minutes, then we take it out and clean it well of the skin. We cut it into slices the thickness of a finger and then boil it with salt, pepper and bay leaves. When it is cooked, move it to a hyena bowl, add the broth and the juice in which it boiled, the olives and then put it in the oven for 20 minutes. Towards the end we add the crushed garlic.
A glass of white wine can be added to the sauce.
At the end you can add lemon sauce to the sauce.
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Tongue with tomato and olive sauce
- total time:2 hours
- 500 grams of pork tongue
- 100 milliliters of white wine
- 1 kilogram of tomatoes
- 250 grams of olives
- 2 tablespoons broth
- 1 onion
- 1 bell pepper
- 5 garlic cloves
- 100 milliliters of oil
- 2 was dafin
- parsley (leaves)
- Boiled tongue
- 1 cow tongue or 3-4 pork tongues (about 1kg)
- 2 onions
- 1 parsley
- 1 carrot
- 1 bay leaf
- 4-5 boils ienibahar
- horseradish sauce (mustard sauce or broth sauce)
Wash the tongue in a little water, shave with a knife and remove the throat, place in a saucepan with cold water and bring to a boil over low heat.
After the foam is taken, add the onion, vegetables, allspice, bay leaf and salt. Bring to a simmer, covered with a lid, over low heat for three hours or an hour in a pressure cooker.
Remove from the water, place on a wooden bottom and clean with a knife, pulling the skin from the tip to the root of the tongue.
Cut into slices, place on a serving plate and pour over horseradish sauce, mustard sauce or broth sauce.
we continue with the basic recipe.
Boil the pork tongue in salted water for an hour in the pressure cooker. The boiled tongue is thus cleaned of the skin and fat, cut into slices and left separately until the sauce is prepared. In another saucepan, heat the oil, fry the onion, add the broth, then gradually add the tomatoes and bell pepper given by the robot beforehand. Boil the mixture, add the olives, crushed garlic, salt, pepper, bay leaf, parsley and wine. It can be served both cold and hot.
Tongue with olives, mushrooms and tomato sauce
For the language
- 1.5 beef tongue
- 2 medium onions
- 2 stalks of celery
- 2 medium carrots
- 2 was dafin
For the sauce
- 4-5 tablespoons tomato paste
- 300 g olive mixture, without seeds
- 3 tablespoons vegetable oil
- salt and pepper to taste
- 1 teaspoon flour
- 1 onion
- 2 was dafin
Method of preparation
Tongue with olives, mushrooms and tomato sauce, a tasty food that is served hot and cold. Foods with tongues, as well as those with organs, in general, are some to which immense injustice is done. It would be worth the chance for a re-evaluation, because the tongue is a fine and silky muscle, when it is cooked properly it is really delicious. In addition, the language does not pose major problems in terms of preparation. It is not pretentious at all and any person with an average degree of skill in the kitchen can cook it to perfection.
- Whether you are cooking pork or beef, preliminary cooking with vegetables is mandatory.
- You can also add a few cloves of garlic to the tomato sauce, for extra flavor.
- If there is water left in which the vegetables and tongue were boiled, keep it. It can be stored in the refrigerator for up to 7 days, and you can use it in other sauces.
- Be careful with the amount of salt, the olives may already be salted. It is best to wash them in 2 waters before adding them to the sauce.
- Serve the tongue food with olives with natural potatoes. Simple, boiled potatoes, sprinkled with melted butter. It can also be served with polenta, a portion of rice or cooked pasta.
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Beef tongue with red sauce
I cook my tongue 2-3 times a year and I like it so much that I always wonder why I don't do it more often. Okay, the fact that I cook it so rarely comes with some benefits. One of them, the most important, is that I can try another recipe every time, the risk of repeating myself being non-existent. This time I tried a red sauce. Here are the facts:
I boiled in the pressure cooker two pieces of beef tongue (an hour and a half, along with two carrots, an onion, a few peppercorns and a little salt). I cleaned my tongue and cut it into one-centimeter-thick slices.
I chopped two onions and soaked them on low heat in a tablespoon of oil. After the onion was quite penetrated, I put a spoonful of balsamic vinegar and a pinch of salt on it. I left it on the fire for another 4-5 minutes after that.
I put the onion sauce in the blender.
Vitamix did the job :) I put the mashed onion in the pan. I put three quarters of a liter of tomato juice on top of it, a little sugar, a pinch of salt and a little crushed pepper on the spot. I put the slices of tongue in the sauce and had the patience to boil it. I put a handful of chopped parsley and a teaspoon of chopped garlic in the sauce. I mixed and left for another 3-4 minutes on low heat.
Garnish: mashed potatoes. Potatoes boiled in salted water, pass through a large-hole strainer together with a piece of butter and two or three tablespoons of milk, then through a fine sieve.
After the second bird I added a little warm milk and mixed with a spoon. A fluffy, perfect puree came out.
A drop of olive oil completed the meal.
It was good. Food with childhood memories.
Adults liked it, children liked it. With the three pieces of tongue left over from yesterday, I will make two delicious sandwiches today.
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