Beef tongue with pickle sauce Ingredients: For the broth:- 3- carrots- 3- leeks- 1- onion- 1 small handful of- coarse salt- 1.5 kg of- beef tongue- 1- turnip- 1- marrow bone For the sauce:- 25 g of- butter- 1 level tablespoon of- flour- 1 can of- 200 g tomato sauce broth- 0.5- finely chopped shallot - 10 - pickles cut into slices.
Utensils: 1 saucepan - 1 lid - 1 saucepan - 1 ladle - 1 knife - 1 kitchen scale - 1 dish -
Total time:
5 h
Preparation:
1 h -
Cooking:
4 h
Phase 1
The Broth: Rinse the tongue in cold water.Put all the ingredients in a pot of cold water, and add the beef tongue; cover and cook for 3 hours.
Phase 2
After cooking, remove the tongue; let cool then remove the skin. Place the tongue and broth in the fridge overnight.
Phase 3
The Sauce: Melt the butter, then add the flour; let it brown while stirring (make a brown roux).
Phase 4
Add, ladle by ladle, part of the broth, avoiding lumps (5 ladles); pour in the tomato sauce and add the shallot and pickles.
Phase 5
Add broth to obtain a fairly liquid sauce.
Phase 6
The dish: Cut the tongue into slices, and place them in the sauce.
Phase 7
Optionally add broth to cover the tongue; simmer1 hour.
Utensils: 1 saucepan - 1 lid - 1 saucepan - 1 ladle - 1 knife - 1 kitchen scale - 1 dish -
Total time:
5 h
Preparation:
1 h -
Cooking:
4 h
Phase 1
The Broth: Rinse the tongue in cold water.Put all the ingredients in a pot of cold water, and add the beef tongue; cover and cook for 3 hours.
Phase 2
After cooking, remove the tongue; let cool then remove the skin. Place the tongue and broth in the fridge overnight.
Phase 3
The Sauce: Melt the butter, then add the flour; let it brown while stirring (make a brown roux).
Phase 4
Add, ladle by ladle, part of the broth, avoiding lumps (5 ladles); pour in the tomato sauce and add the shallot and pickles.
Phase 5
Add broth to obtain a fairly liquid sauce.
Phase 6
The dish: Cut the tongue into slices, and place them in the sauce.
Phase 7
Optionally add broth to cover the tongue; simmer1 hour.