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Beef tongue in tomato (langue de boeuf aux tomates)
8 servings
Melt the oil in a saucepan and fry garlic and onions in it until brown. Put the tomatoes, basil, salt and pepper. Bring to a boil. Cover and keep on low heat for 30 minutes. Wipe through a sieve. Put the tongues on a baking sheet and pour over the sauce; put the tray in the oven preheated to 190 ° C for 35-40 minutes. From time to time pour sauce over the tongues.
Melt the oil in a saucepan and fry garlic and onions in it until brown. Put the tomatoes, basil, salt and pepper. Bring to a boil. Cover and keep on low heat for 30 minutes. Wipe through a sieve. Put the tongues on a baking sheet and pour over the sauce; put the tray in the oven preheated to 190 ° C for 35-40 minutes. From time to time pour sauce over the tongues.
butter - 2 tbsp. spoons, onions - 0.3 cups, tomatoes - 800 g, garlic - 1 wedge, salt - 1 tsp, basil - 0.5 tsp, tomatoes canned or fresh 800 g, ground black pepper - 0.25 tsp, beef tongue digestible 2.5 kg
