Imported from TikTok

Beef Tongue with Gribiche Sauce

Name: Beef Tongue with Gribiche Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 810 min
Yield: 4 servings
Cuisine: French
Ingredients: Beef tongue (Quantity not specified); Water (For soaking and the broth; quantity not specified); Vinegar (Type and quantity not specified; for soaking); Leek (Chopped; quantity not specified); Carrot (Chopped; quantity not specified); Celery (Chopped; quantity not specified); 1 Onion (Stud with cloves); Cloves (Quantity not specified); Garlic (Quantity not specified); Thyme (Quantity not specified); 2 Bay leaves; Coarse salt (A large handful); Cooked egg yolks (Quantity not specified; the gribiche sauce is described as mayonnaise made with cooked rather than raw yolks); Gribiche sauce garnish (Ingredients and quantity not specified)

Recipe by @kevin.cookg @kevin.cookg · TikTok

Imported by roux julien on SeeMeCook

Beef tongue cooked under pressure with vegetables and aromatics, served with a gribiche sauce made with cooked egg yolks. The tongue should first soak overnight in vinegar water.

4 servings810 minFrench

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Ingredients

Beef tongue (Quantity not specified)
Water (For soaking and the broth; quantity not specified)
Vinegar (Type and quantity not specified; for soaking)
Leek (Chopped; quantity not specified)
Carrot (Chopped; quantity not specified)
Celery (Chopped; quantity not specified)
1 Onion (Stud with cloves)
Cloves (Quantity not specified)
Garlic (Quantity not specified)
Thyme (Quantity not specified)
2 Bay leaves
Coarse salt (A large handful)
Cooked egg yolks (Quantity not specified; the gribiche sauce is described as mayonnaise made with cooked rather than raw yolks)
Gribiche sauce garnish (Ingredients and quantity not specified)

Steps

1
Place the beef tongue in a container and cover it with water mixed with vinegar. Refrigerate and leave to soak overnight.
2
The next day, prepare the vegetables: chop the leek, carrots, and celery. Stud the onion with cloves.
3
Put the tongue in a pressure cooker with the prepared vegetables, garlic, thyme, and two bay leaves.
4
Add a large handful of coarse salt, then close the pressure cooker lid.
5
Set the cooker to the pressure icon or mode and cook under pressure for 90 minutes. The source does not specify the amount of liquid to add to the cooker or the precise heat setting.
6
While the tongue cooks, prepare the gribiche sauce: use cooked egg yolks instead of the raw yolks used in mayonnaise, add the sauce garnish, and mix. The ingredients for the garnish and their quantities are not specified.
7
After 90 minutes, turn off the heat. Let the cooker rest for a few minutes, until no steam remains.
8
Once the steam has stopped, carefully release any remaining pressure, then open the cooker slowly and only after making sure there is no pressure left.
9
Remove the tongue from the broth and peel off its skin.
10
Serve the beef tongue with the gribiche sauce.

Notes

Quantities for the tongue, vegetables, aromatics, and sauce ingredients are not provided. The full composition of the gribiche garnish and the amount of liquid needed in the cooker are not specified; the source also gives no detailed instructions for preparing the sauce.