Title: Basque Tongue and Sauce.
Categories: Basque Beef Sauce
Yield: 6 Servings
| | | Basque Sauce: |
| 3 | tb | Olive oil |
| 1 | cl | Garlic, finely chopped |
| 1 | md | Onion semi |
| | | Finely chopped |
| 1 | | Green pepper, |
| | | Semi finely chopped |
| 2 | sm | Cans of tomato sauce |
| 1 | cn | Whole pimento, chopped |
| 1 | ts | Sugar |
Wash one large beef tongue or several lamb tongues well. Place the tongue
in a kettle and cover with cold water. Add 2 whole buttons of garlic and
salt and pepper to taste. Bring the water to a boil and turn the heat down.
Cover the kettle with a lid and keep the water boiling until the tongue is
tender to fork. This can take three or more hours. When the tongue is
tender, run cold water over it and skin it. Be sure to trim the membranes
under the tongue. Next slice the tongue to about 1/4 inch slices. (The
tongue can be fixed a day or two ahead and then wrapped in saran wrap and
refrigerated. Saute the garlic, onion and green pepper until golden brown.
Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the
tongue and continue simmering until the tongue is good and hot. This dish
is good hot or cold. The sauce can also be used for tripe, pigs feet or any
left over meat. Walt