It’s almost summer, the weather is lovely, people are starting to hang out more in the shades of their backyards or in chilly air conditioning. People are having small parties everywhere, more or less organized and more more less sophisticated. Now I have in mind a less sophisticated one, with sandwiches full of tender, delicious meat. A party between close friends who get caught in fish stories (dating back from the time when the fish were a bit younger), dirty jokes and, perhaps, a football game on a big screen. If bread isn’t a problem when it comes to sandwiches, the meat can be. But there’s a solution to any problem. In this case, the solution is beef tongue. Fleshy, generous, with a reasonably quantity of fat, cheap.
I got a beef tongue several day ago. I put it to boil in cold water. I added thyme, cinnamon, peppercorn, bay leaves. I let it boil for an hour.
I cleaned the skin off it.
I put it in a tray, with a few cherry tomatoes, a few dry forest mushrooms, two cups of the water in which it boiled, a pinch of salt and a cup of wine. I put the tray in the oven for two hours on low heat. The gravy that resulted can be drizzled on the sandwich bread, as it’s very flavored, very intense.
I made a sauce from skimmed yogurt, salt, hot pepper flakes and a teaspoon of honey, all mix well.
I cut the meat into thin slices.
I prepared the slices of bread. I drizzled some with olive oil and some with gravy from the tray.
I also used the vegetables that I had around.
Of course, I also used the sauce.
With a kilogram of meat you can fill between 10-20 sandwiches, depending on their size. Efficient, if I may say. Stay healthy.
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Oana Bodnariuc, Authorized Translator
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