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    Simmered Tongue & Ham in a Tomato-Wine Sauce


    Simmering Nations Best® Tongue in this rich tomato sauce, with wine, ham, carrots, onions and thyme, makes for an extra-special dish. Consider serving with pasta or mashed potatoes and a salad.

    Meat Suggestions


    • 1 Nations Best® Pickled Beef Tongue (3 lb, raw)
    • 2 Tbsp butter
    • 3 carrots, sliced thin
    • 2 onions, chopped
    • 4 oz cooked ham, diced
    • 1/2 dry red wine
    • 1 can (28 oz) peeled tomatoes, crushed
    • 1 bay leaf
    • 1/2 tsp dried thyme, or fresh thyme, if available
    • Salt & freshly-ground black pepper, to taste
    • 2 Tbsp chopped flat-leaf parsley


    1. Rinse the Tongue and place it in a large heavy pot with water to cover. Simmer until just barely tender, about 1 1/2 hours. Remove the Tongue from the pot. Remove the connective tissues and peel off the skin. Set the Tongue aside. Reserve 1/2up of the cooking liquid.
    2. Melt the butter in a heavy saucepan over medium heat. Add the carrots and onions and cook, stirring occasionally, until lightly browned, 10 minutes. Add the Tongue to the pot along with the ham, wine, 1/2up of the reserved cooking liquid, the tomatoes, bay leaf, thyme, salt and pepper. Simmer, covered, until tender, about 1 1/2 hours.
    3. To serve, slice the Tongue and arrange it on a deep serving platter. Spoon the sauce over the top and sprinkle with parsley.