A hearty offal dish made by boiling and peeling beef tongue, then baking it in an onion-and-carrot sauce until browned. It is served in slices for special occasions.
Simmer the beef tongue with the bay leaf in plenty of water over low heat until tender.
Remove the tongue from the water while hot and peel it; cut it into finger-thick slices.
Sauté the onion and carrot in vegetable oil until tender. Add the tomato paste, salt, and black pepper, and sauté for a few more minutes.
Arrange the tongue slices in a baking dish, pour the prepared sauce over them, and stir gently.
Cover the dish with foil and bake in a preheated oven for 35 minutes, uncovering it for the last 10 minutes so the surface browns.
Important: Peel the tongue immediately after boiling while it is still hot; the skin is harder to remove once it cools. Bake it covered with foil for half an hour, then uncover for the last 10 minutes so the inside stays tender and the surface browns. Allergen: Contains no specific allergens.
Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu. İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
Bir dahaki sefere ölçüleri biraz daha dikkatli tartarsanız fark edeceksiniz.
Herkes bayıldı diyor ama bende beklediğim tat çıkmadı. Ben bu kadar uzun pişirmenin gerekli olduğunu düşünmüyorum, daha kısada da oluyor. Baharat miktarı bana ağır geldi, biraz azaltılabilir.
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