Classic Braised Beef Tongue With Vegetables Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 3 slices bacon, cut in pieces | ||
| 3 carrots, peeled and diced | ||
| Onions | 6 Small, peeled | |
| 2 cups stock from tongue | ||
| Thyme | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Parsley sprigs | 1 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, sliced | |
| 1/2 cup Madeira wine | ||
| Brandy | 1/4 Cup (16 tbs) | |
Directions
Heat butter in a deep casserole and brown tongue on all sides.
Add bacon, carrots and onions and brown.
Add stock, thyme, bay leaf and parsley.
Cover and bake in a 300° F.oven for 1 hour.
Add white wine and mushrooms.
Cook 15 minutes longer.
Add Madeira and cook 15 minutes longer.
Add brandy and flame.
Add bacon, carrots and onions and brown.
Add stock, thyme, bay leaf and parsley.
Cover and bake in a 300° F.oven for 1 hour.
Add white wine and mushrooms.
Cook 15 minutes longer.
Add Madeira and cook 15 minutes longer.
Add brandy and flame.
Chef
