I love this food! It's so good ... it takes a little longer but the result is wonderful: D
- 500 g of beef tongue
- 1/2 diced tomatoes in broth
- 3 cloves of garlic
- 1 large onion
- a few fresh parsley leaves
- basil, thyme, salt, pepper and dried parsley
Preparation time: less than 120 minutes
RECIPE PREPARATION Beef in tomato sauce:
Put the beef tongue to boil for about 2-3 hours. Peel a squash, grate it and slice it. Put the onion, garlic and parsley leaves in the food processor and grind them, put them in olive oil, simmer with red wine and add 3-4 tablespoons of juice in which the tongue was boiled. Add the spices. Add the beef tongue slices and leave for about 10 minutes.
Serve with mashed potatoes and tomato salad with onions
Pork with tomato and olive sauce
Pork with tomato and olive sauce is a pretty atypical recipe and I know a lot of people look at it with some doubt. I was a child when I discovered this recipe to someone on a visit, every year when we went to that person on a visit we were served this dish. I fell in love from the first tasting, so to speak, and I asked my mother to introduce it in our diet. Said and done and when I got to my house I kept doing it. What not many people know is that pork tongue is a delicacy that contains many vitamins and trace elements. B vitamins are present in this but also vitamin E which is an antioxidant.
- 4 pieces of pork tongue
- 150 grams of olives
- 300 grams of tomato sauce
- 150 ml water
- 2 tablespoons starch
- 2 tablespoons oil
Method of preparation
Boil the tongue in water and salt. When it is well cooked, take it out of the water and let it cool, then clean it of the skin that covers the tongue because it is bitter. Cut smaller and thinner pieces.
Put the oil in a saucepan, and when it is hot, add the starch and quench it with tomato sauce and water. Mix well and leave to boil for about 10 minutes. After the 10 minutes have passed, add the olives and the tongue and let it boil for another 8 minutes while stirring.
Beef steak in tomato sauce under pressure
In the pressure cooker, put 2-3 tablespoons of olive oil and fry the pieces of meat cut into thin slices, turning them on all sides.
Add sliced garlic, salt, pepper, other spices and a glass of wine.
Add the tomato sauce and when it starts to boil, put the lid on and let it simmer for 45 minutes.
Serve with any kind of garnish.
I boiled the plain meat under pressure, with a fork and then I took out the piece and cut it into slices and then I put in a pan with sliced garlic, salt, oregano, tomato pulp sauce-Italy, and a glass of additional wine I put 2 teaspoons of sugar against the balance with the tomato sauce.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
Beef steak with tomato sauce and anchoviesBeef steak with tomato sauce and anchovies
Beef steak with tomato sauce and anchovies
- 300 gr small cherry tomatoes
- 4 anchovy fillets in oil
- 1 small onion (about 50 gr)
- 2 cloves garlic
- grated peel from 1/2 small lemon
- 1/4 bunch of parsley
- 1/4 teaspoon oregano (or dried marjoram)
- 45 ml olive oil
Method of preparation : Beef steak with tomato sauce and anchovies
Beef in tomato sauce with olives
- Beef in tomato sauce with olives (Maria Baciu / Epoch Times) Beef in tomato sauce with olives
- The boiled tongue is removed from the water and cleaned of the white skin on top (Maria Baciu / Epoch Times) The boiled tongue is removed from the water and cleaned of the white skin on top
- Saute onions and peppers, add broth, wine, olives, oregano, bring to a boil, then add pieces of tongue (Maria Baciu / Epoch Times) Saute onions and peppers, add broth, wine, olives, oregano, bring a few boils, then add the pieces of tongue
- Add the wine, olives and oregano, bring to a boil, then add the pieces of tongue (Maria Baciu / Epoch Times) Add the wine, olives and oregano, bring to a boil, then add the pieces of tongue
The secret of a successful recipe in language preparation is the tenderness of the meat. When it is well cooked, it should "melt in your mouth". Combined with tomato and olive sauce, the tongue food is really tasty.
- a cow's tongue
- 1-2 bay leaves
- 3-4 grains of enibahar
- 5-6 peppercorns, salt
For the preparation of the sauce:
- 1 kg of tomatoes or a can of whole tomatoes
- 250 g olives
- 1 onion
- 1 bell pepper
- a teaspoon of oregano
- 100 ml white wine
- 2 tablespoons oil
- salt, pepper to taste
- 1/2 teaspoon sugar
Wash the tongue in a little water, remove the throat, then put in a saucepan with cold salted water and bring to a boil over low heat.
After removing the foam, add the peppercorns, allspice and bay leaves. Continue to boil over low heat, covered with a lid, for about 2-3 hours, until the tongue is well penetrated. If you use the pressure cooker, the tongue will be boiled in an hour.
The boiled tongue is removed from the water and with the help of a knife it is cleaned of the white skin on top, starting from the top to the base.
The cleaned tongue is cut into slices, sprinkled with pepper and oregano, then set aside until the sauce is prepared.
Heat the oil in a pan, sauté the onion and finely chopped pepper, add the diced broth or tomatoes and simmer for a few minutes.
Add wine, olives, salt, pepper, sugar and oregano, bring a few more boils, then add the pieces of tongue. Continue to boil for about 5 minutes, then remove from the heat.
Pork with tomato sauce
Sanda Marin, this is our Julia Child. I've had her book for a few years, I've flipped through it occasionally, but I set out to cook as many recipes from her book as possible (I mean this one). I like the simplicity of the ingredients and the rational use of all foods. Take this example with pork tongue. I don't know about you, but I don't think I've been cooking this for years (a year ago I made a beef tongue in a slow cooker). And yet, it is a delicious piece of meat and & # 8211 because no one buys it anymore & # 8211 and very cheap!
2 pork tongues
3 liters of water
1 parsley root
2 bay leaves
greenery (parsley, leustean)
Wash the tongue well and leave it in cold water for at least an hour before cooking. Rinse and boil in cold water (3l) with salt. Froth and add onions, carrots, parsley, bay leaf, pepper and greens. Leave it to boil for about 2-3 hours (depending on the language). Remove and leave to cool a little. Peel the skin from the top and cut into slices or cubes.
The water in which it was boiled is strained and you can use it to make soup (I made one with vegetables and poured & # 8211 see the recipe here)
1 tablespoon butter
1 teaspoon flour
2 tablespoons broth
salt and pepper to taste
I put the boiled, cleaned and cut tongue in the pan and browned it in butter together with the onion. I added flour and quenched with a little soup. I added the broth, let the sauce bind and adjusted to taste with salt and pepper.
At the end I added a little garlic.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Tongue with tomato and olive sauce
Wash the tongue in a little water, shave with a knife and remove the throat, place in a saucepan with cold water and bring to a boil over low heat.
After the foam is taken, add the onion, vegetables, allspice, bay leaf and salt. Bring to a simmer, covered with a lid, over low heat for three hours or an hour in a pressure cooker.
Remove from the water, place on a wooden bottom and clean with a knife, pulling the skin from the tip to the root of the tongue.
Cut into slices, place on a serving plate and pour over horseradish sauce, mustard sauce or broth sauce.
we continue with the basic recipe.
Boil the pork tongue in salted water for an hour in the pressure cooker. The boiled tongue is thus cleaned of the skin and fat, cut into slices and left separately until the sauce is prepared. In another saucepan, heat the oil, fry the onion, add the broth, then gradually add the tomatoes and bell pepper given by the robot beforehand. Boil the mixture, add the olives, crushed garlic, salt, pepper, bay leaf, parsley and wine. It can be served both cold and hot.
Beef tongue with olives
The recipe is quite well known, looking at the pictures I think that those who have not tried it may be terrified :)), I hope it is not so & # 8230 the tongue is very clean and does not smell bad plus it is only muscles. Let me write the recipe quickly :).
1 beef tongue (approx. 1kg)
1 suitable onion
400 ml broth or mashed tomatoes
2-3 bay leaves
150 ml of red wine
150 g olives
a little bit of oil
Wash the tongue in several waters and boil it in cold water. When it boils, froth and let it boil with the lid on low heat.
The cooking time is, fortunately, depending on how old the beef is :). Anyway, after 1 hour and a half you try it with a fork, if it comes in easily it means that it has boiled, if you don't let it boil and you find work around the house & # 8230 When it is cooked we take it out on a plate, let it cool a little and then remove the skin from it (see photo). It comes off quite easily.
Finely chop the onion and fry it in a little oil. Meanwhile, cut the tongue into slices (I like to cut it into smaller slices), then add it to the onion. Put the broth, bay leaves and add the wine. Let it boil for 10 minutes on low heat and then add the olives. Leave for another 10 minutes. We match the salt.
It is served cold, but I always ate it hot with mashed potatoes or polenta.
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Wash the beef tongue well and grate it with a knife blade then boil it in cold water with salt over low heat, after frothing add the carrots, onion, parsley root and celery. Boil for about an hour and a half.
It is boiled when the fork easily enters the skin and the skin that covers it comes off easily.
Remove from the soup on a wooden bottom and clean hot, removing the white part.
Then cut into strips.
Heat the oil and chop the onion finely, heat until it becomes glassy, pour the tomato juice and a cup of soup from which the tongue boiled. add the tongue and let it boil slowly over low heat for about 20 minutes. Put the olives, pepper and a bay leaf, half of it. Cover the pan with a lid and let it simmer. The sauce will drop and bind, I didn't add salt because the olives will leave their salt in the sauce but now I can taste it. You can add a little wine but white, red wine will darken the sauce.