
Beef Tongue and creamy mushrooms
Recipe Ingredients:
1 beef tongue
water
1 medium onion, quartered
1 small carrot, scraped and sliced into 1-inch pieces
1 bay leaf
1 tablespoon salt
¼ teaspoon whole black peppercorns
2 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, chopped
1 medium onion, chopped
1 tablespoon flour
2 cups sliced crimini
1 bay leaf
2 cups reserved stock
salt and ground black pepper to taste
a few sprigs fresh thyme leaves
Recipe Method:
Rinse tongue in water, brush well, and place in a large pot, then add water to cover.
Turn heat to high and boil tongue for 2 minutes.
Drain and rinse the tongue again in water.
Rinse the pot, put back the tongue and add water to cover.
Boil tongue with onion, carrot, bay leaf, salt, and black peppercorns.
Bring to a boil, reduce to a simmer, cover and cook for 3 – 4 hours or until tender.
Transfer the tongue to a cutting board, tent with aluminum foil and set aside to cool.
Strain and reserve the stock.
Peel and discard the tongue’s skin.
Cut the meat into ¼ to ½ inch thick slices.
Heat 1 tablespoon butter and fry the slices until light brown.
Melt the remaining butter and olive oil in a large saucepan over medium-high heat.
Saute the onion until well browned, about 5 minutes.
Stir in the garlic and saute an additional 2 minutes.
Add the mushrooms and bay leaf and saute 2 minutes longer.
Add the flour and stir fry for 2 minutes.
Slowly add the reserved stock, stirring frequently.
Then add the tongue, reserved stock, and thyme.
Simmer, covered, for 5 minutes.
Taste the sauce and adjust seasoning.
Serve hot with steamed rice.
*** TIP *** Beef tongue must be cooked for a long time to become tender…
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