Tongue With Nut Sauce

• 1 small beef tongue, cleaned and scrubbed
• 1 medium onion
• 1 carrot
• 1 clove of garlic
• 1 laurel leaf
• 5 whole pepper grains
• salt
• 1/2 slice white bread
• 1 small onion, minced
• 1 clove of garlic, minced
• butter and oil
• 2-3 tablespoons of tomato puree
• 1/2 cup chopped walnuts or pistacchios
• 2 tablespoons creme fraiche
• 2 T chopped parsley

1. Put tongue in a pan in cold water to cover together with onion, carrot, garlic, laurel, pepper and salt.
2. Cook in very slow heat partially covered, until the tongue is
3. soft to the knife. This may take about 2-3 hours.
4. Remove the tongue from the pan and take the skin off as soon as
5. it is cool enough to handle. Trim off any fat. Wash and keep warm.
6. Boil down the broth until one cup remains. Discard the vegetables.
7. Soak bread in 1/2 cup of the broth. Puree it.
8. Saute onion and garlic in butter and a bit of oil until softened.
9. Add tomato puree. Let cook for about 8 minutes in low heat. Whisk in the bread thickener
10. and enough broth to make the sauce light and running.
11. Add nuts and cream. Let cook 1 minute.
12. Correct salt and pepper.
13. Cut the tongue in thin slices diagonally across, and serve warm with the sauce and parsley.

beef, onion, carrot, clove of garlic, laurel leaf, pepper, salt, white bread, onion, clove of garlic, butter, tomato puree, walnuts, creme fraiche, t

Taken from www.epicurious.com/recipes/member/views/tongue-with-nut-sauce-50005161 (may not work)