For 4 people
For 4 people
In a casserole dish, immerse the tongue in 1l of water and bring to a boil for 10 minutes.
Meanwhile, peel and clean the vegetables.
Throw the first tongue cooking water and rinse the latter.
In the casserole dish, put 2l of water to boil with the vegetables, the onion stung cloves, the bouquet garni, the bouillon cube and a clove of garlic.
Return the tongue to the casserole dish and cook for 2:30.
Let the cooked tongue cool and remove the white skin and cut it into slices.
Arrange these slices in a baking dish.
Brown the second minced onion then add the diluted tomato concentrate in 1/4L of the tongue cooking broth.
Add the tomato puree, the second chopped garlic clove, thyme, salt and pepper.
Simmer for 5 minutes then add the pickles.
Let simmer for 5 minutes.
Pour the sauce over the tongue slices and warm everything in the oven or microwave.
Serve.
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