Necessary products:
- 1 jar jellied beef tongue
- 2 medium potatoes
- 1 large carrot
- 1 large onion
- 400 g of tomato puree
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Beef tallow
Method of preparation:
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Preparation of Ingredients:
- Open the jar and remove the beef tongue. Cut it into slices.
- Cut the potatoes, carrots and onions into slices or cubes.
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Arrangement:
- In a large pan, arrange a layer of potatoes, carrots and onions. Place the slices of veal tongue on top.
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Preparing the Sauce:
- In a blender, combine the canned tomatoes, basil, oregano, salt and pepper. Add a little beef tallow.
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Pouring and Baking:
- Pour the ingredients into the pan with the tomato sauce. Cover the pan with foil or a lid.
- Bake in a preheated oven at 180°C for about 40-50 minutes until the vegetables are soft.
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Serving:
- Serve warm, garnished with fresh herbs for added aroma and flavor.