'1 pound beef tongue'
'4 cloves garlic, minced'
'1 medium onion, finely chopped'
'100g bacon, diced'
'2 tablespoons olive oil'
'1 can of tomato puree'
'2 cups water'
'1 cup red wine'
'2 tablespoons all-purpose flour'
'Salt and black pepper to taste'
'1 pound beef tongue'
'4 cloves garlic, minced'
'1 medium onion, finely chopped'
'100g bacon, diced'
'2 tablespoons olive oil'
'1 can of tomato puree'
'2 cups water'
'1 cup red wine'
'2 tablespoons all-purpose flour'
'Salt and black pepper to taste'
'Place the beef tongue in a large pot with plenty of water and bring to a boil.'
'After a few minutes, remove the tongue from the pot and check if the thick skin is easy to peel
If not, return the tongue to the pot and simmer for a few more minutes.'
'Remove the tongue from the heat and let it cool.'
'In another pot, cook the garlic, onion, bacon, and olive oil over medium heat until the mixture starts to brown.'
'Add the beef tongue, red wine, and one cup of water
Simmer over low heat for 30 minutes.'
'Add the remaining water and continue simmering until the tongue is tender.'
'Stir in the tomato puree, flour, salt, and black pepper
Simmer for an additional 15 minutes.'
'Remove the tongue from the pot and cut it in half lengthwise.'
'Cut the tongue into slices and return them to the pot to reheat.'
'Serve the beef tongue slices with the braising liquid
Serves 6 people.'
