Stewed Tongue

Ingredients

• kg beef tongue
• g prosciutto (fat and lean)
• medium onion
• celery
• carrot
• parsley
• g butter
• salt
• pepper
• broth
• tomato sauce or paste (conserva)
• level spoonful flour
• celery or other vegetable

Instructions

1. Parboil a ~1 kg beef tongue just enough to peel it.
2. Make a battuto of prosciutto, onion, celery, carrot and parsley and cook it in 50 g butter with the seasoned tongue until browned.
3. Cook through with broth added gradually plus tomato sauce or paste; strain the juice.
4. Make a roux with 20 g butter and a spoonful of flour to hazelnut colour, then pour in the strained juice.
5. Return the tongue to the sauce briefly, then slice it a centimetre thick and serve with celery or other vegetable finished in the sauce. Serves 7-8.