Langue De Boeuf In Spicy Creole Marinara

PREP TIME: 4 Hours
YIELDS: 6 Servings

COMMENT:
A staple on European tables, tongue is a tender and flavorful meat. A tad disconcerting in its whole form, sliced and smothered in a rich marinara it is nothing but divine.

Ingredients for Tongue:
1 (2-2 ½ pound) beef or calf tongue
1 gallon water or beef stock
2 onions, sectioned
1 large carrot, coarsely chopped
3 celery stalks with leaves
6 sprigs parsley
1 whole head garlic, cut in half
2 tbsps peppercorns
2 bay leaves

Method:
Rinse tongue in cold water. Place clean tongue in a large stockpot and cover with water or beef stock. Add all other ingredients and bring to a boil. Reduce to a strong simmer and cook uncovered 3-3 ½ hours until tongue is tender. Replenish liquid as necessary and periodically turn tongue to cook evenly. When tender remove from stock and chill completely. With a small paring knife remove skin and any gristle from tongue. Thickly slice tongue in cross sections starting from the tip and set aside.

Ingredients for Spicy Creole Marinara:
2 (14.5 ounce) cans peeled and diced tomatoes, drained
¼ cup extra virgin olive oil
¼ cup vegetable oil
1 cup diced onions
½ cup diced celery
½ cup diced bell pepper
10 cloves garlic, sliced
1 cup chicken stock
12 large basil leaves, chopped
½ tsp cayenne pepper
pasta

Method:
In a large stainless steel saucepan, heat oils over medium-high heat. Using a wooden spoon, sauté onions, celery, and bell peppers until wilted. Add garlic and continue to cook until garlic turns brown around edges, approximately 3 minutes. Stir in tomatoes and blend well into the vegetable mixture. Bring to a low simmer and slowly add chicken stock to retain moisture and create the fresh sauce. Add sliced tongue and continue to cook 7-10 minutes, then stir in basil and cayenne pepper. Add additional stock as necessary to retain sauce-like consistency. Cook pasta according to package directions. Drain well and toss with a small amount of olive oil.  Blend 1-2 servings spoons of the sauce into the pasta along with a generous sprinkle of Parmesan cheese. Once all is well coated, place the pasta in the center of serving platter and top with the simmering sauce and tongue slices.