My Elderly Polish Auntie makes a great Tongue Stew
--an old Polish Recipe. She will phone me the recipe and I will add it to this post later today. Come Back and Check it out. This one is a real 'Babushka Bulshetski Bowl
!! Added after receiving the long awaited message from Auntie
- Anti-Pole-Lock's Famous Tongue
In a large Stew Pot or Soup Kettle boil about 3 lbs of Beef Tongue
(usually about 1.5 lbs per tongue) until begins to soften (semi-tender). Remove tongue and remove the membrane and the rough surface'skin' of the tongue. Set aside 1 cup of the water used to boil the tongue- discard the rest. Dice the tongue into small cubes.
Chop 1 large Onion
and saute in a heaping tablespoon of butter until soft. Add the cubed tongue to the onions and butter -saute.
Place the meat, onion and butter drippings in the empty stewpot. Add 1.5 cups stewed tomatoes
(cut up or whole (your preference)(can be canned if fresh aren'tavailable),1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 Bay Leaves, 1 cup water, 1 cup juice from the stewed tomatoes.
Simmer- 3 hours minimum then add 1 cup Greek ( green) Olives- sliced
, continue simmering for about another hour.
Serve over noodles/dumplings/or rice. Grampy
---Do you know my elderly Auntie?? Your recipe for the cold sliced tongue sure looks like what I just transcribed over the long-distance line!! We enjoyed this dish when visiting her last Fall. The major difference in the two recipes , other than the sliced olives...is the way it is served. I have enjoyed cold sliced tongue many times, but the hot soupy stew over dumplings on a brisk Fall day is a real treat.