Braised Tongue Roman Style Recipe
Ingredients
| One 3 lb. beef tongue, soaked, poached for 1 1/2 hours and peeled | ||
| Lard | 4 Tablespoon | |
| Carrot | 1 | |
| Onion | 1 Large, quartered | |
| Bouquet garni | 1 | |
| Brandy | 1/4 Cup (16 tbs), warmed | |
| Red wine | 3 Cup (16 tbs) | |
| 1 tbsp. cornstarch, dissolved in 3 tbsp. [45 ml.] cold water | ||
| 1/2 cup dried currants, soaked in warm water for 15 minutes and drained | ||
| Olive-oil marinade | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Onions | 2 Large, sliced | |
| Carrot | 1 Large, sliced | |
| Garlic | 3 Clove (5gm), unpeeled | |
| Wine vinegar | 2 Cup (16 tbs) | |
| Red wine | 5 Cup (16 tbs) | |
| Coarse salt | 1 To taste | |
| Shallots | 8 , sliced | |
| Peppercorns | 4 Teaspoon, crushed | |
| Celery ribs | 4 | |
| Cloves | 4 | |
| Thyme sprig | 4 | |
| Bay leaves | 2 | |
| 2 Hamburg parsley roots | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the marinade, heat the oil and add to it the onions, carrot and garlic cloves.
Saute them until they are lightly colored, then pour in the vinegar and red wine.
Add a pinch of coarse salt and the rest of the marinade ingredients, and boil over high heat until the liquid is reduced by half— about 45 minutes.
Allow the marinade to cool, then strain it into a large bowl pressing down on the herbs and vegetables to extract their liquid.
Put the peeled tongue into the marinade, cover and refrigerate for 48 hours.
To cook the tongue, remove it from the marinade and pat it dry.
Reserve the marinade.
Salt and pepper the tongue.
Heat the lard in a large pot and, when it is very hot, put the tongue into the pot.
Add the carrot, onion and bouquet garni.
Saute the vegetables until they are lightly colored.
Pour the brandy over the tongue and set it alight.
When the flame has died, pour about 1 cup [1/4 liter] of the marinade liquid and all of the red wine into the pot, and season the mixture very lightly with salt.
Cover the pot and simmer the tongue for three and one half hours, turning it over twice.
Remove the tongue and put it in a saucepan.
Over high heat, reduce the tongue cooking liquid by about half.
Then stir in the diluted cornstarch.
Strain this sauce over the tongue.
Season the sauce to taste, cover the pan and simmer the tongue for 15 minutes.
Add the currants, then place the tongue in a deep platter and pour the sauce over it.
Saute them until they are lightly colored, then pour in the vinegar and red wine.
Add a pinch of coarse salt and the rest of the marinade ingredients, and boil over high heat until the liquid is reduced by half— about 45 minutes.
Allow the marinade to cool, then strain it into a large bowl pressing down on the herbs and vegetables to extract their liquid.
Put the peeled tongue into the marinade, cover and refrigerate for 48 hours.
To cook the tongue, remove it from the marinade and pat it dry.
Reserve the marinade.
Salt and pepper the tongue.
Heat the lard in a large pot and, when it is very hot, put the tongue into the pot.
Add the carrot, onion and bouquet garni.
Saute the vegetables until they are lightly colored.
Pour the brandy over the tongue and set it alight.
When the flame has died, pour about 1 cup [1/4 liter] of the marinade liquid and all of the red wine into the pot, and season the mixture very lightly with salt.
Cover the pot and simmer the tongue for three and one half hours, turning it over twice.
Remove the tongue and put it in a saucepan.
Over high heat, reduce the tongue cooking liquid by about half.
Then stir in the diluted cornstarch.
Strain this sauce over the tongue.
Season the sauce to taste, cover the pan and simmer the tongue for 15 minutes.
Add the currants, then place the tongue in a deep platter and pour the sauce over it.
Chef
