Veal tongue and onion stew

Veal tongue and onion stew

Mosharisia glossa stifado
Title in Greek: 
Μοσχαρίσια γλώσσα στιφάδο.
Recipes Categories: 
Veal tongue and onion stew
Preparation Time: 

1 veal tongue
2lbs small onions
1lb tomatoes
1 cup red wine
4 garlic cloves
2 bay leaves
2 tablespoons vinegar
Half cup olive oil
3 tablespoons butter

Cooking Time: 
Cooking Directions: 

- Wash to tongue well and rub it with a brush to clean it.
- Soak it for one hour in lukewarm water and rinse.
- Cover it in water and boil for 10 minutes, then drain.
- Fill the pan with water and boil the tongue for one hour.
- Take it out of the pan, remove the skin and cut into slices.
- In a saucepan, heat the oil and brown the slices of tongue.
- Pour in the wine and bring to the boil.
- Add the mashed tomatoes, bay leaves, 4-5 pimento, salt and pepper.
- Leave to simmer slowly for half an hour.
- Peel the onions and the garlic cloves and place in a deep frying-pan.
- Add the butter and the vinegar and sauté on all sides.
- Add the onions to the tongue and simmer for about one hour.
- Serve it hot.

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