Recipe ingredients and directions:

 Yield: 6 servings

Basque Sauce:

3 Tb olive oil

1 cl garlic, finely chopped

1 md onion semi

finely chopped

1 green pepper,

semi finely chopped

2 sm cans of tomato sauce

1 cn whole pimento, chopped

1 ts sugar

Wash one large beef tongue or several lamb tongues well. Place the

tongue in a kettle and cover with cold water. Add 2 whole buttons of

garlic and salt and pepper to taste. Bring the water to a boil and

turn the heat down. Cover the kettle with a lid and keep the water

boiling until the tongue is tender to fork. This can take three or

more hours. When the tongue is tender, run cold water over it and

skin it. Be sure to trim the membranes under the tongue. Next slice

the tongue to about 1/4 inch slices. (The tongue can be fixed a day

or two ahead and then wrapped in saran wrap and refrigerated.

Saute the garlic, onion and green pepper until golden brown. Add

tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add

the tongue and continue simmering until the tongue is good and hot.

This dish is good hot or cold. The sauce can also be used for tripe,

pigs feet or any left over meat.

Category: Basque Recipes