3 1/2 to 4 lb. beef tongue 1/4 c. salad oil 1 c. sliced onions 2 or 3 small carrots, scraped and sliced 2 cloves garlic, crushed 1 green pepper, coarsely chopped (1 c.) 1 (1 lb.) can tomatoes 1 tsp. seasoned salt or to taste 1/4 tsp. ground pepper 2 or 3 sprigs parsley 1 inch piece bay leaf 1/2 tsp. oregano 1 Tbsp. cocoa 1 1/2 c. boiling water 1/2 c. toasted sliced almonds Rinse tongue and place in a deep kettle. Cover with lightly salted water; simmer over medium heat until almost tender, about 2 to 2 1/2 hours. Drain When cool enough to handle, skin tongue and remove root ends, bones and fat. Meanwhile, prepare the sauce: Heat 3 tablespoons of the oil in a Dutch oven or flameproof casserole. Add onions and cook until golden, but not brown; add carrots, garlic, green pepper, tomatoes, salt, pepper, parsley and bay leaf. Cover and simmer over low heat about 30 minutes. Crush oregano and mix with cocoa and boiling water. Add to sauce, cover and simmer another 30 minutes. Let sauce cool slightly, then remove bay leaf and puree sauce in electric blender. Brown tongue in remaining oil, then add to sauce. Simmer another hour or until tongue is tender. Adjust seasonings. When ready to serve, slice tongue, cover with sauce and sprinkle with toasted sliced almonds. Serve with buttered egg noodles. Serves 6 to 8.
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