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.
