Basque Tongue Stew
1 3-1/2 pound fresh beef tongue2 carrots, chopped
1/2 bunch parsley
2 bay leaves
10 black peppercorns
1 medium yellow onion, peeled and quartered
1 recipe Basque Tomato Sauce (see Vegetable recipe section for this one)
In a 6 quart pot, place tongue, onion, carrots, parsley, bay leaves, and peppercorns. Add just enough water to cover. Simmer, covered for 2 1/2 hours. Remove tongue, cool, peel, and slice 1/4 inch thick crosswise. Add to prepared sauce. Simmer, covered, for 1 hour. Then uncover the pot, and simmer gently 1 1/2 hours, stirring occasionally.
From The Frugal Gourmet Jeff Smith
