- 8
Ingredients
- 8-10 SERVINGS
- 1 3- to 4-pound fresh beef tongue, washed
- 1 medium carrot
- 1 medium onion peeled
- 6 cloves
- 1 celery stalk
- 1 leek, trimmed
- Grated peel of 1 orange
- 2 tablespoons white vinegar
- 3 bay leaves
- 1 bunch fresh thyme
- A few peppercorns
- 2 tablespoons coarse salt
- 1/3 cup butter or pareve margarine
- 1 tablespoon flour
- 1/2 small tomato, peeled and pureedpur
- 1/2 cup white wine
- 2 tablespoons capers
- 2 tablespoons finely diced cornichons (gherkin pickles)
- 1 bunch of parsley, minced.
Preparation
Step 1
In a large pot, bring 4 quarts water to a boil. Add tongue and cook for about 20 minutes. Remove tongue and throw out water.
In same pot, add 4 quarts fresh water. Add carrot.
Pierce onion with cloves and add to pot, along with celery, leek, orange peel, one tablespoon white vinegar, bay leaves, thyme, peppercorns and salt.
Add tongue, bring water to a boil and simmer, covered, for 2 hours, depending on weight of tongue, until it is tender when pierced with a knife.
As it cooks, replenish water as needed so tongue remains almost covered.
While tongue cooks, melt butter in a saute pan.
Add flour, stirring to make a roux.
Add about 1 cup tongue cooking water, the tomato, white wine, remaining tablespoon vinegar, capers, cornichons and a little salt and pepper.
Bring to a boil and simmer for about 15 minutes over a low heat, until sauce reduces a bit. Adjust salt and pepper to taste.
When tongue is done, turn heat off.
When tongue is cool enough to handle, remove, and peel skin with point of a knife.
Then cut tongue on diagonal in slices about 1/4-inch thick and arrange on serving platter.
Pour sauce over slices and sprinkle with parsley.