Braised Beef Tongue

Braised Beef Tongue

Prep Time: 30 minutes | Cook Time: 3 hours | Total Time: 3 hours 30 minutes | Servings: 6-8

Ingredients

• 1 beef tongue
• 2-3 carrots, sliced
• 2-3 onions, chopped
• 100 g bacon rinds, chopped
• 1 bouquet garni (a bundle of herbs such as thyme, bay leaves, and parsley)
• 500 ml (2 cups) white wine
• 100 ml (1/3 cup) demi-glace sauce or 1 tablespoon arrowroot (or cornstarch)
• Sauerkraut (optional, for serving)
• Cold water (for initial cooking)

Instructions

Preparation of the Tongue:

1. Place the beef tongue in a large pot and cover it with cold water. Bring to a boil and cook for about 1.5 hours. This initial cooking helps to tenderize the tongue and makes it easier to remove the skin.
2. After cooking, remove the tongue from the pot and let it cool slightly. Peel off the outer skin and any visible fat.

Braising:

1. Preheat the oven to 325°F (165°C).
2. In a large braising pan or Dutch oven, add the sliced carrots, chopped onions, bacon rinds, and bouquet garni.
3. Place the peeled beef tongue on top of the vegetables and bacon.
4. Pour the white wine into the pan and bring it to a simmer over medium heat. Let the wine reduce to about two-thirds of its initial volume.
5. Add some of the broth in which the tongue was initially cooked, as well as twice that volume of beef broth. This step ensures that the tongue remains moist and flavorful.
6. Cover the pan and transfer it to the preheated oven. Braise the tongue for about 1.5 to 2 hours, or until it is tender and cooked through.

Sauce:

1. Once the tongue is cooked, remove it from the pan and set it aside.
2. Skim the fat from the braising liquid and pass it through a fine sieve into a new saucepan.
3. Reduce the liquid to about one-third of its volume over medium heat.
4. Thicken the sauce with 100 ml (1/3 cup) of demi-glace sauce or with 1 tablespoon of arrowroot (or cornstarch) previously diluted in a little cold water. Stir until the sauce is smooth and thickened.

Finishing:

1. Spread a light layer of the sauce over the beef tongue. If desired, you can briefly return the tongue to the oven to warm it through.

Garnish:

1. Serve the braised beef tongue garnished to your taste. You can use the braised carrots, onions, or sauerkraut for an Alsatian touch.

Tips:

• Adjusting Salt: If you prefer a semi-salted tongue, adjust the amount of salt when preparing the initial cooking water.
• Bouquet Garni: This is a bundle of herbs typically used in French cooking. It usually includes thyme, bay leaves, and parsley. You can tie them together with kitchen twine or place them in a cheesecloth bag.
• Demi-Glace: If you can’t find demi-glace, you can substitute it with a rich beef or veal stock reduced to a thick consistency.

Enjoy your delicious and sophisticated Braised Beef Tongue! This recipe is a true ode to French gastronomy and will delight and surprise your guests. Bon appétit!