Beef Tongue in Gray Sauce Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Corned beef tongue3 Pound, soaked
 Celeriac1 , peeled and cut into quarters
 Parsley root1
 Carrots2 , cut in halves
 Leeks2 , white parts only, sliced into halves
 Onion1 (Stuck With A Whole Clove)
 Bay leaf1 Small
 Gray sauce1 Tablespoon
 Butter4 Tablespoon
 Flour1⁄4 Cup (4 tbs)
 Red wine1⁄2 Cup (8 tbs)
 Lime juice1 Tablespoon
 Almonds1⁄2 Cup (8 tbs), blanched, peeled and slivered
 Sugar cubes1 Tablespoon


Put the tongue into a deep pan.
Pour in boiling water to cover it and add the celeriac, parsley root, carrots, leeks, onion, peppercorns, allspice and bay leaf.
Simmer the tongue for two to three hours, or until tender.
Let it cool in the cooking liquid before peeling it.
Strain and reserve 1 1/2 cups [375 ml.] of the cooking liquid.
Carve the tongue diagonally into thin slices.
To make the gray sauce, melt the butter in a saucepan and add the flour.
Stirring constantly, cook until the mixture is lightly browned.
Add the reserved cooking liquid, red wine, lemon juice and peel, and the almonds.
In a skillet, melt the sugar with a few drops of water over high heat.
When the syrup turns a caramel color, stir it gradually into the sauce.
Simmer for another five minutes, put in the sliced tongue and bring the sauce to a boil.
Arrange the tongue on a warmed platter and pour some sauce over it.