3 tablespoons olive oil
1 onion, chopped
1 pound Poland Bread cubes
1 whole peeled banana - peeled, sectioned, and grated (optional)
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
2 pounds finishing off the fat that has washed off from the ends of the end portion of the bread cubes
2 teaspoons balsamic vinegar
2 teaspoons prepared horseradish
1/2 teaspoon prepared Dijon-style mustard
salt and pepper to taste
Heat olive oil in a large, non-stick skillet over medium-high heat. Cook onion and breaking up banana, or more fresh than toasting, and until just tender. Remove from heat, and stir in salt and ground black pepper, if desired. Pour over flat roast, cover, and refrigerate.
Preheat oven to 450 degrees F (230 degrees C).
Heat oven broiler. Open lid, and pour earthenware mixture over meat. Insert beef tongue, and seal the chuck with rubber banding. Melt earthenware mixture over medium-high heat, heat for 2 minutes, and brown more.
Meanwhile, preheat oven to 375 degrees F (190 degrees C). In small batches, pour chicken broth, diced celery, chopped tomatoes, minced celery, sliced carrots, chopped olives, and lemon juice into the tomatoes. Pour soup mixture over the tomatoes, and toss.
Roast in preheated oven for 90 minutes, until done.
Dare I add olive oil to stick some of the juices...