Total Calories: 66
In large stock pot boil beef tongue until it is done. Elk or deer tongues may also be used in this recipe, but it will take several since they are smaller. Test for doneness by inserting a two-pronged fork or filet type knife into the thickest portion of the tongue. The fork or knife should easily slide into the meat with little resistance. Be sure to test the tongues constantly toward the end of cooking time. If cooked too long the meat will become too soft to peel and slice. When tongues are cooked, remove from water and let stand 10 minutes. Carefully remove the skin from the meat of the tongue, using a knife to remove skin as necessary. Also cut out any fatty tissue from the under side of the tongue. Refrigerate overnight, or at least until firm.
Slice tongue across the grain of the meat as thin as possible, and add to Dutch oven. Add sliced mushrooms, salt, and pepper. Heat in oven, drain excess fat and water from mushrooms. In separate pan sauté diced garlic and diced onion in olive or vegetable oil. Cook until tender. Add tomato paste. Add cracker crumbs to form a paste. Add chicken broth or stock to mixture to thin out, slowly at first to avoid lumps. Simmer over low heat for approximately 30 minutes to break down cracker crumbs, adding more stock as necessary.
At this point, if desired, add a browning agent to darken the sauce such as Kitchen Bouquet. If necessary, the sauce can be run through a fine mesh sieve or put through a food processor. Season to taste. Pour over baked tongue. Bake in hot oven until tongue is tender. Oven should be hot enough to continue lightly bubbling sauce. Bake approximately 45 minutes.
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