Beef Tongue and Vegetable Casserole

Beef tongue, Colored cauliflower, Bell pepper, Tomato, Hard cheese, Carrot, Onion, Mayonnaise (homemade or sugar-free), Dry white wine, Olive oil, Garlic, Mustard (without sugar), Table salt, Black pepper

To boil: 3 h. Cool down: 10 min. Slice: 8 min. To boil: 5 min. Blend or grind: 5 min. Mix: 8 min. Bake in the oven: 28 min.

Boil the beef tongue (500 g) in boiling water until tender, then cool it immediately in cold water, remove the skin, and cut the tongue into strips.

Divide the colored cauliflower (300 g) into florets, boil it in salted water for 5 minutes, and drain it. Cut the bell pepper (200 g) into strips; use the carrot (100 g) and onion (100 g) from the same broth.

Peel the tomato (200 g), blend it until smooth, add dry white wine (30 g), garlic (6 g), mayonnaise (40 g), mustard (5 g), table salt (3 g), and black pepper (1 g). Mix the sauce.

Grease a dish with olive oil (10 g) and layer the tongue, colored cauliflower, and bell pepper. Pour the tomato sauce over the layers and sprinkle with grated hard cheese (120 g).

Bake at 180 °C for 28 minutes, until the cheese is golden and the dish is hot.