Braised Beef Toungue
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- Prep Time:
- Cook Time:
- Ready Time:
4 hour, 10 min
- 1 one pound beef toungue sliced 1/4 inch thick
- 1 celery rib chopped fine
- 1 onion finely chopped
- 3 cloves garlic chopped fine
- white wine enough to cover tongue
- 1 chopped tomato
- juice of a lemon
- 2 tablespoons grated parmesean cheese
- 1 teaspoon sugar
- olive oil
- 1 chili chopped
- yellow pepper chopped
- 3 cups chicken stock
- 2 tablespoons unsalted butter
Start by covering the sliced beef tongue in the white wine and set aside in the fridge for a couple hours or overnight.. To cook the tongue, in a pot bring the chicken stock to a hard simmer (right before boiling) and place the tongue slices in there and cook for about 45 min to an hour checking them until they are nice and tender but still have a little give, take out and set aside.
In a hot pan put the butter and some olive oil , begin to sweat the onions, garlic, lemon juice, peppers with some kosher salt until they are translucent and breaking down. Now add the chopped tomato and cook for another 5 min or so. now add some of the chicken stock about a cup sugar and the tongue. Begin to reduce the liquid down.
Once it is starting to get to the almost dry stage add a teaspoon of Parmesan cheese and once it has all come together and you have a nice thick rich sauce clinging to the tongue its time to serve and finish with a little drizzle of olive oil. This is just great with some fantastic red wine and a perfect starter.
Beef tongue, its the new rage! …ya right but bloody delicious