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| Home -> [Beef, Meats, Vegetables] -> [Beef tongue with lentils Recipe] |
Beef tongue with lentils
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Meats, Vegetables |
Rating: |
0 |
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Ingredients:
| 5
| tbsp | Butter | | 1
| cup | Onion, chopped fine | | 1
| tbsp | Garlic, minced | | 1/4
| lbs | Cooked ham, cut into very | | | Small cubes(about ?cup) | | 1
| lbs | Lentils | | 3/4
| cup | Canned tomatoes | | 1/4
| cup | Tomato paste | | 5
| cup | Water | | 1
| | Bay leaf | | 1/4
| tsp | Thyme | | 4
| | Sprigs of parsley | | 2 1/4
| lbs | Fully cooked tongue | | | In one piece |
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Procedures:
| 1 | Heat 2 tbsp of butter in a large saucepan or small kettle and add the onions and garlic. | | 2 | Cook, stirring, until wilted. | | 3 | Add the ham and lentils and stir briefly. | | 4 | Add the tomatoes with tomato paste, water, bay leaf, thyme and parsley. | | 5 | Add the tongue. | | 6 | Bring to a boil. | | 7 | Cover the pan and let simmer 35 min. oe until the lentils are tender. | | 8 | Remove the tongue. | | 9 | Stir the remaining butter into the lentil mixture. | | 10 | Discard the bay leaf. | | 11 | Slice the tongue and serve with the lentils. | | 12 | This dish: langue de boeuf aux lentille |
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