Beef Tongue Creole Recipe

Place tongue in a 5-quart kettle or Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for about 3 hours or until tongue is very ten­der when pierced. Cool in broth, then lift out tongue and set aside. Taste liquid, and if not too salty, reserve 1 cup; if too salty, discard all liquid. Remove and discard skin and tubes from tongue; cut tongue into 1/2-inch-thick slices.

In a 3-quart pan over medium heat, melt butter. Blend in flour and cook, stirring, until bubbly. Gradually add reserved broth (or 1 cup water) and continue cooking and stirring until sauce boils and thickens. Add tomatoes (break up with a spoon) and their liquid, parsley, onion, green pepper, cel­ery, carrot, garlic, basil, Worcester­shire, catsup, sherry, pepper, caraway, thyme, oregano, and dill. Bring to a boil, then remove from heat.

Arrange sliced tongue in a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon sauce over slices.

Bake, uncovered, in a 300 degree oven for about 1 1/2 hours, stirring sev­eral times, or until sauce is thick­ened.

Arrange tongue slices on a warm platter. Spoon some of the sauce over tongue; pour remain­ing sauce in a bowl to pass at the table.