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Braised Tongue with Tomato Sauce

1 tongue, 4 to 5 pounds
1 onion stuck with 2 cloves
1-1/2 teaspoons basil
2 cloves garlic
1 tablespoon salt
Freshly ground pepper
Chopped parsley

1 cup finely chopped onion
2 garlic cloves, finely chopped
4 tablespoons butter
2 tablespoons olive oil
2-1/2 cups fresh tomatoes, peeled, seeded, and chopped, or 2
cups Italian plum tomatoes

1 teaspoon salt
1 teaspoon freshly ground pepper
1-1/2 teaspoons basil
3 tablespoons tomato paste
24 soft black olives, pitted

Cover the tongue with cold water and add the onion stuck with
cloves, basil, garlic and salt and pepper. Bring to a boil and boil
5 minutes. Remove any scum that rises to the top. Cover, reduce
the heat, and simmer approximately 45 minutes per poound. While
the tongue is cooking, saute the chopped onion and chopped garlic
in the oil and butter in a large skillet or braising pan, and when
just colored, add the tomatoes, salt, pepper and basil. Add the
tomato paste and the olives, and simmer 20 minutes.

When the tongue is cooked, remove from the broth. When cool enough
to handle, peel off the skin. Loosen it with a very sharp knife
and pull it off with your fingers or a fork. Trim the root. Place
the tongue in the tomato sauce and turn it several times. Add 1
cup of broth from the tongue. Cover and simmer 20 minutes, turning
the tongue once during that time. Arrange on a platter with the
sauce poured around it and garnish with chopped parsley. Serve
with steamed rice and a puree of spinach.


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