CookEat Recipe
Beef Tongue with Mushrooms, Tomato and Sherry
Tender sliced beef tongue reheated in an onion, mushroom, tomato and sherry sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 2
Add the sauce's one garlic clove for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Use the separate three-quarter teaspoon salt across the tongue cooking water and final pan sauce. Simmer the tongue gently in salted water until a knife enters it readily, roughly 2–3 hours depending on size. Peel while warm and slice thinly; keep refrigerated if prepared ahead.
Step 5
Melt butter, soften the second onion and the two garlic cloves, then brown flour lightly.
Step 6
Whisk in water and the prepared tomato sauce; add mushrooms, lemon, any remaining salt from the tongue allowance and the separate quarter teaspoon black pepper and simmer until mushrooms are cooked.
Step 7
Add sliced tongue and sherry; simmer about 10 minutes until tongue is thoroughly hot. Serve with baked macaroni separately if desired.
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