This is the second recipe I made with the second half of the boiled beef tongue. I had kept half of the broth I had boiled the meat in and used this in the sauce. Again I only used half of the suggested ingredients suggested.
Ingredients
1 kg beef or pork tongue, boiled until tender and sliced with the the broth kept
3 tbsp oil
2 onions, finely diced
1 pepper, diced
1 tbsp pepper
Salt and pepper, to taste
1 tsp paprika
1/2 kg fresh tomatoes, peeled and grated
1/2 mug white wine or left over broth
1 Bay leaf
5 Garlic cloves, sliced
1/2 bunch parsley, finely chopped
Method
Fry the onions and pepper in the oil, until soft. Add the flour and fry for a minute.
Add the paprika, tomatoes, wine or broth, and the bay leaf, cooking until the water has evaporated and the sauce thickened.
Add the garlic stir and remove from the heat. Add the parsley and pour over the sliced tongue.
Serve with rice or potato mash.
Tip: to peel tomatoes, make a slit in the tomato skin and place in a large bowl. Pour over boiled water and leave for 5 to 10 minutes until the skin has blistered. Pour away the water and peel away the skin.
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