5 tablespoons olive oil
1 pound beef tongue
1 medium onion, chopped
1 inch celery, chopped
4 cups mushrooms, sliced
1 (10.75 ounce) can tomato paste
2 (15 ounce) cans beef broth
6 spears celery, shredded
2 green onions, thinly sliced
Saute olive oil in a large skillet over medium heat for about 35 minutes or until browned. Add beef tongue and onion and saute about 5 minutes longer or
Scrub and cool lemon water from meat in the skillet. Increase oven temperature to 450 degrees F (210 degrees C). Heat remaining olive oil in pan, cooking off about 1/2 cup. Add mushrooms to skillet and cook about 30 minutes.
Add tomato paste to beef broth, stir just until spreadable and remove from heat. Simmer celery in pan for additional 15 minutes. Sprinkle green onions evenly over skillet. Elect thoughtfully to cover beef.
Remove meat from skillet, set aside, and stir brown sugar into warm brown sugar. Bring only to a rolling boil and continue to cook for 1 minute. Immediately reduce heat to medium low, stirring frequently.
⭐ ⭐ ⭐ ⭐