- 8
Ingredients
- 8-10 SERVINGS
- 1 beef tongue, 2 to 3 pounds, rinsed
- 1/2 carrot, diced
- 1 celery stalk, diced
- 1 medium onion, diced
- 2 thyme sprigs
- 1 cup flat-leaf parsley
- 1 teaspoon black peppercorns
- 2 tablespoons Chinese or Thai barbecue sauce
- 1 quart veal or beef stock
- 2 quarts chicken stock
- 2 1/2 cups arugula or baby spinach
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil.
Preparation
Step 1
Heat oven to 325 degrees.
In a deep ovenproof casserole, 5 to 6 quarts, place the tongue, carrot, celery, onion, thyme, parsley, peppercorns, barbecue sauce, veal stock and just enough chicken stock to cover tongue.
Bring to a boil, stir, cover and place in the oven.
Check liquid from time to time, adding more chicken stock as needed. When tongue is very tender, about 3 hours, remove it from pot to cool. Let uncovered pot cool about an hour.
Strain cooking liquid into a 4-quart saucepan, bring to a boil and reduce to 3 cups, about 45 minutes.
Meanwhile, peel skin from tongue, wrap tongue in plastic and refrigerate at least 2 hours or overnight. (Reduced cooking liquid can also be refrigerated.)
Slice tongue 1/2-inch thick.
Arrange slices, slightly overlapping, in a large skillet.
Pour reduced sauce over, bring to a simmer and cook about 30 minutes, until syrupy.
Toss greens with vinegar and oil. Transfer tongue to a serving platter, spoon sauce over tongue and serve with greens alongside.