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!
Tongue in Tomato Sauce
Ingredients
- 1 fresh or pickled tongue (your preference, it works with both, and some don't use pickled on Pesach)
- 1 onion, diced
- 2-3 tbsp oil
- 1 large (28 oz) can tomato sauce and 1 regular (15 oz) can tomato sauce or 3 (15 oz) cans tomato sauce
- 2 cups water
- ¼ tsp dried oregano
- ¼ cup brown sugar
- ¼ cup lemon juice
Instructions
- Preheat oven to 350°F.
- 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 (a deep one if the tongue is very large). Cover with water and seal well with heavy duty foil.
- Bake for 3 to 3½ hours.
- While the tongue cooks you can prepare the sauce: Heat oil in a small saucepan. Add onion and saute until slightly browned. Add remaining ingredients and mix well. Bring to a simmer and cook over low heat for an hour, mixing from time to time.
- Once the 3 hours have passed, remove the tongue from the oven and try your best to peel it while it's still hot. A cold tongue will not peel, the trick is to peel it while hot. It can be challenging but be patient.
- Once peeled, let the tongue cool off so that you can slice it nicely. Pour the sauce over the tongue, cover, and refrigerate or freeze until ready to serve.
- The tongue will reheat well in the oven before serving. Plate with some microgreens for a pretty green on red contrast.
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