Beef Tongue In Red Sauce

• 3 lbs beef tongues
• 1 onion, quartered
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 20 ounces tomatoes, canned diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 anaheim chili, roasted, peeled, seeds removed and chopped
• 6 ounces tomato paste
• 3 tablespoons green olives, finely chopped

1. Scrub the tongue in water.
2. Place in a large pot, cover the top of the tongue with water. Add quartered onion.
3. Bring to a boil; lower to medium heat and cook for 3 hours, covered, until no longer pink.
4. Roast pepper in broiler for 3-5 minutes per side. Remove skin and chop.
5. Remove the tongue.
6. Before completely cooled, skin the tongue and remove any gristle and slice into 1/2 inch slices.
7. In a deep skillet, over medium heat, add onion and saute.
8. Add garlic and saute 1 to 2 more minutes.
9. Add diced tomatoes, oregano, thyme, and chiles. Reduce to medium and simmer 15 minutes.
10. Add tomato paste and mix well.
11. Add the olives and stir well.
12. Season to taste with salt and pepper.
13. Place the sliced tongue into sauce. lower heat and simmer 20 to 30.
14. Remove from heat.

beef tongues, onion, onion, garlic, tomatoes, thyme, oregano, anaheim chili, tomato paste, green olives

Taken from www.food.com/recipe/beef-tongue-in-red-sauce-438613 (may not work)