The way grama made it, literally!
3 lbs beef tongue
2 carrots, chopped
15+ sprigs parsley
2 bay leaves
10-15 peppercorns
1 yellow onion, peeled & quartered
Sauce:
1/4 cup olive oil
8 cloves garlic, peeled & crushed
2 cups yellow onion, diced
1 1/2 cups green pepper, diced
2 14.5 oz cans diced tomatoes, without juice
4 oz pureed green chilies
1/4 cup chopped parsley
5 cups beef stock (or 3 14.5 oz cans)
Place first six ingredients in a 6 quart port with sufficient water to cover. Bring to a boil, then reduce to rolling sinner covered for 2.5 hours.
Remove tongue. Peel and trim underside a bit. Discard the first 1/4" slice from the back. Then, cut 1/4" slices crosswise to the tip of the tongue. Add slices to prepared sauce (instructions below) and simmer covered for 45 minutes. Remove cover and continue simmering for 1 hour, stirring occasionally. Serve slices covered with sauce - it's simply delicious.
Sauce:
In a 6 quart suacepan, saute garlic, onion and green pepper in oil. Add tomatoes, chilies, and parsley. simmer until tender; add beef stock. Cover and simmer for 1 hour. Uncover and simmer for 1 hour to thicken, stirring occasionally. Add pepper to taste, if desired. Add tongue as described above.
The tongue will be so tender and tasty that it can be eaten alone, simply cooking as described above without sauce. Simply peel, trim, slice and serve along with horseradish and your favorite vegetable. Strain liquid from the pot and use it to moisten meat as desired when serving.
