Beef tongue with olives

For this recipe you will need:

1 kg beef tongue

2 pcs. onion

150 g green or black olives (pitted)

50 g flour
some flour to choose? we'll show

100 ml vegetable fat

50 g tomato paste

salt and pepper - to taste

2 pcs. carrot

100 g celery

100 ml red wine

150 g onion seedling

1 pcs. lemon

Carefully washed and peeled tongue soak in cold water for 12 hours. Fry in hot oil language until browns on all sides, put in a separate bowl. In the remaining oil from frying the flour and fry sliced vegetables, pour warm water, add the tomato paste, put the tongue, salt, pepper and cook for about two hours. Remove the ready tongue, cool, remove his film, cut into slices, put in a shallow pan and pour the strained sauce.

Separately, fry the whole peeled onion seedling, pour a little water and simmer until tender.

Olives, pitted rinse with cold water, pour boiling water for 10 minutes, recline on a sieve to drain the water and put together with a bow-seedling in a pot with the language. Season with salt and pour wine and boil for 10-15 minutes.

When serving, decorate with lemon slices and chopped greens.