Beef Tongue Recipe
Heavenly, superb, outstanding, are a few words to describe Beef Tongue. This Beef Tongue when served as a Side Dish will bring happiness in your dining room. I bet you haven't tried any Asian dish like Beef Tongue. I am certain you and I will concur that this Beef Tongue is just delicious.
Ingredients
1 beef tongue
Water
1 medium onion, quartered
1 carrot, sliced
1 medium tomato, chopped
1 stalk celery, sliced
1/2 cup red wine
2 cloves garlic, pressed
3 bay leaves
10 peppercorns
5 whole allspice
2 cups water
1/4 cup butter
1/2 tablespoon flour
Mousseline Sauce: (optional)
1/2 cup butter
3 egg yolks
1 1/2 tablespoons lemon juice
Salt
1/2 cup whipping cream
Directions
Place the tongue in a large pan and cover with water.
Bring to boil over high heat.
Reduce heat and simmer, uncovered, about one hour.
Drain and cool.
Peel and trim the tongue.
Return the tongue to the same pan and add the onion, carrot, tomato, celery, wine, garlic, bay leaves, peppercorns, allspice and water.
Cook for one to two hours longer until meat is tender.
Discard liquid.
Place tongue on serving platter, slice and keep warm.
Place vegetables in a blender or food processor and puree.
Set aside.
Heat the butter in a skillet and stir in the flour.
Saute for a few minutes, stirring.
Add the mashed vegetables and simmer, stirring, for one minute.
Pour the sauce over the tongue and serve or pour into a bowl to accompany the tongue. (Or you can omit the sauce, slice the tongue and serve cold. Or you can make the Mousseline Sauce by melting the butter in the top of a double boiler over hot water.)
Add three egg yolks, lemon juice, salt and stirring constantly, simmer until the sauce is the consistency of heavy cream.
Add the cream.
Stir until heated through and nicely thickened.
Serve in a bowl with the tongue.
Bring to boil over high heat.
Reduce heat and simmer, uncovered, about one hour.
Drain and cool.
Peel and trim the tongue.
Return the tongue to the same pan and add the onion, carrot, tomato, celery, wine, garlic, bay leaves, peppercorns, allspice and water.
Cook for one to two hours longer until meat is tender.
Discard liquid.
Place tongue on serving platter, slice and keep warm.
Place vegetables in a blender or food processor and puree.
Set aside.
Heat the butter in a skillet and stir in the flour.
Saute for a few minutes, stirring.
Add the mashed vegetables and simmer, stirring, for one minute.
Pour the sauce over the tongue and serve or pour into a bowl to accompany the tongue. (Or you can omit the sauce, slice the tongue and serve cold. Or you can make the Mousseline Sauce by melting the butter in the top of a double boiler over hot water.)
Add three egg yolks, lemon juice, salt and stirring constantly, simmer until the sauce is the consistency of heavy cream.
Add the cream.
Stir until heated through and nicely thickened.
Serve in a bowl with the tongue.
