Imported from TikTok

Beef Tongue with Tangy Sauce

Name: Beef Tongue with Tangy Sauce
Prep time: 30 min
Cook time: 185 min
Total time: 935 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 Beef tongue (soak overnight in water with white vinegar; weight not specified); 4 Carrots; 1 Leek; 2 Celery stalks; 2 Onions; 1 Head of garlic (separate into cloves for the aromatic garnish); 4 Cloves; 1 Bouquet garni; 3 L Water (for cooking); 10 Peppercorns; Salt (to taste); 40 g Butter (for the sauce); 30 g Flour (for the roux); 50 cl Cooking broth (taken from the tongue's cooking liquid); 2 Shallots (thinly sliced); 10 Pickles (cut into pieces); 1 c. à soupe Tomato paste; 15 cl Wine vinegar; Pepper (to taste); White vinegar (for soaking overnight; quantity not specified)

Recipe by @chesterfoodies @chesterfoodies · TikTok

Imported by roux julien on SeeMeCook

Beef tongue simmered with vegetables and aromatics, then served in thin slices with its cooking vegetables and a creamy sauce made with wine vinegar and pickles.

6 servings935 minFrench

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Ingredients

1 Beef tongue (soak overnight in water with white vinegar; weight not specified)
4 Carrots
1 Leek
2 Celery stalks
2 Onions
1 Head of garlic (separate into cloves for the aromatic garnish)
4 Cloves
1 Bouquet garni
3 L Water (for cooking)
10 Peppercorns
Salt (to taste)
40 g Butter (for the sauce)
30 g Flour (for the roux)
50 cl Cooking broth (taken from the tongue's cooking liquid)
2 Shallots (thinly sliced)
10 Pickles (cut into pieces)
1 c. à soupe Tomato paste
15 cl Wine vinegar
Pepper (to taste)
White vinegar (for soaking overnight; quantity not specified)

Steps

1
The day before, soak the tongue overnight in water mixed with white vinegar. The quantity of vinegar is not specified.
2
The next day, place the tongue in a Dutch oven and cover it with cold water. Bring to a boil and boil for 5 minutes, skimming the surface.
3
Add the carrots, leek, celery, onions, garlic, cloves, bouquet garni, peppercorns, and salt.
4
Cover the Dutch oven and cook over low heat for 3 hours.
5
When the tongue is cooked, sweat the shallots in the butter for a few minutes.
6
Add the flour to the shallots and stir to make a roux.
7
Gradually add the cooking broth, one ladleful at a time, stirring continuously until the sauce is smooth and neither too thin nor too thick.
8
Add the tomato paste and mix well.
9
Add the wine vinegar, then the pickles and pepper; stir to finish the tangy sauce.
10
Peel the cooked tongue. If it is cooked sufficiently, the skin should come off easily, even while it is still hot.
11
Cut the tongue into thin slices and arrange them with the small cooking vegetables. Generously coat with the tangy sauce.

Notes

The recipe does not specify the weight of the tongue or the quantity of white vinegar for soaking. The soaking time is given as overnight. The total time includes this soaking; the preparation and cooking times are estimated.