Tongue Provencale

By Bettybug

Ingredients

• 3 - to 3 1/2 -pound fresh or smoked beef tongue
• 1 small onion, cut into fourths
• 4 peppercorns
• 2 bay leaves
• 1 tablespoon salt
• PROVENCALE SAUCE
• 1 can (8 ounces) tomato sauce
• 1/4 cup reserved tongue broth
• 1/2 to 3/4 teaspoon salt
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon garlic powder
• 1 medium onion, sliced
• 1 medium green pepper, cut into rings

Details

Servings 4
Preparation time 20mins
Cooking time 275mins

Preparation

Step 1

Place tongue in Dutch oven. Add onion, peppercorns, bay leaves, salt and enough water to cover. (If using smoked tongue, omit salt.) Heat to boiling; reduce heat. Cover and simmer until tender, 3 to 4 hours.

Drain, reserving 1/4 cup of the broth for Provengale Sauce. Place tongue in cold water to cool. Peel skin from tongue as pictured and remove small bones and gristle from the large end. Cut 6 to 8 tongue slices about 1/4 inch thick. Prepare Provengale Sauce; add tongue. Cover and simmer until tongue is hot, about 5 minutes.


PROVENCALE SAUCE
Mix tomato sauce, broth, salt, basil and garlic powder in 10-inch skillet. Add onion and green pepper. Heat to boil¬ing; reduce heat. Cover and simmer until onion and green pepper are crisp-tender, about 10 minutes.