A filling offal dish made by baking boiled and peeled beef tongue in an onion-and-carrot sauce until browned. Served sliced at special-occasion tables.
Boil the beef tongue with a bay leaf in plenty of water over low heat until softened.
Remove the tongue from the water while still hot and peel off the skin; slice it finger-thick.
Sauté the onion and carrot in vegetable oil until softened, 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 mix gently.
Cover the dish with foil and bake in a preheated oven for 35 minutes, uncovering the foil for the last 10 minutes until the surface is browned.
Important: peel the tongue right after boiling while it's still hot; once it cools, removing the skin becomes difficult. Caution: when baking in the oven, cover it with foil for the first half hour and leave it uncovered for the last 10 minutes, this keeps the inside soft while browning the surface. Allergen: contains no specific allergen.
If you slice the tongue thin and toss it with the sauce before putting it in the oven, you ensure every slice comes into equal contact with the spices.
Admin DadaGastro · verified in test kitchenMalzemeleri 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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