Sliced Tongue in Tomato Sauce

If you like tongue, you will love this upgraded version of an old traditional dish.

There is one sister that I try to visit on Yom Tov–but I also try to plan my visit for the day that she serves this amazing tongue so that I can take some leftovers home. 

You see, my bunch loves a cooked tongue, but they like it plain. No sauce. I love this version with the sauce and since I’m not going to make it for myself only, I go and pick up leftovers. 

But now let me tell you about this recipe. It’s the real old traditional type, so good and so wholesome. It’s one of those recipes that came straight from ‘der heim’ but still makes it onto our menus even decades later.

And while this isn’t typically a Pesach recipe, I do think a few slices can be a very different way to start a Pesach day meal. Enjoy it any time of the year as an appetizer or a main. 

Remove the tongue from the vacuum bag (if that’s how it comes) and rinse under cold water. (Some like to cook it directly in the bag, but I don’t like to do that.)

Place the tongue in a pan, cover with water and seal well with heavy duty foil, and bake for 3 hours.

While the tongue is baking, prepare the sauce. Start by sautéing an onion, then add the remaining ingredients.

Your sauce is ready after it simmers for an hour.

Now it’s time to go back to our tongue–this is the trick. You’re going to have to get that peel off, but it will only peel when it’s hot. It might be challenging, but you’ll get it. A cold tongue won’t peel.

Slice it up

and add the sauce. Cover and refrigerate or freeze until you’re ready to warm up! To reheat, just place the pan right into the oven.

At the end, the tongue will look really pretty once plated with some microgreens!