Beef tongue with spicy pickle sauce Ingredients: 20 cl of- alcohol vinegar- 1- onion studded with 3 cloves- 1 sprig of- thyme- 5- bay leaves salt pepper- 50 g of- butter- 1- chopped onion- 3 tablespoons of- flour- 1- tongue of 1.5 kg- 2- broths- 100 g of- pickles- 1 teaspoon of patrelle.
Utensils: 1 casserole dish - 1 lid 1 saucepan - 1 kitchen scale - 1 dish -
Total time:
2h15
Preparation:
30 min -
Cooking:
1h45
Phase 1
Soak the tongue overnight in a casserole dish filled with water to disgorge it.
Phase 2
In a pressure cooker, put the tongue, cover with water, add half the vinegar. Boil for 15 min. Drain.
Phase 3
Meanwhile, boil water. Return the tongue to the casserole dish, pour in the boiling water, the rest of the vinegar, 1 onion studded with 3 cloves, 2 stock cubes, thyme, bay leaf, salt and pepper. Leave to cook for 1h30 from boiling. Remove the tongue from the casserole and remove the skin, keeping the broth.
Phase 4
Sauce: melt the butter in a large saucepan, add a chopped onion, melt, add the flour.
Phase 5
Then little by little add around 1 l of cooking stock, 1 teaspoon of Patrelle flavoring to color the sauce. Taste the sauce.
Phase 6
Add salt and pepper if necessary, cut the gherkins into slices.
Phase 7
In a serving dish, place the sliced tongue and top with the sauce.
Phase 8
Enjoy your meal.
Utensils: 1 casserole dish - 1 lid 1 saucepan - 1 kitchen scale - 1 dish -
Total time:
2h15
Preparation:
30 min -
Cooking:
1h45
Phase 1
Soak the tongue overnight in a casserole dish filled with water to disgorge it.
Phase 2
In a pressure cooker, put the tongue, cover with water, add half the vinegar. Boil for 15 min. Drain.
Phase 3
Meanwhile, boil water. Return the tongue to the casserole dish, pour in the boiling water, the rest of the vinegar, 1 onion studded with 3 cloves, 2 stock cubes, thyme, bay leaf, salt and pepper. Leave to cook for 1h30 from boiling. Remove the tongue from the casserole and remove the skin, keeping the broth.
Phase 4
Sauce: melt the butter in a large saucepan, add a chopped onion, melt, add the flour.
Phase 5
Then little by little add around 1 l of cooking stock, 1 teaspoon of Patrelle flavoring to color the sauce. Taste the sauce.
Phase 6
Add salt and pepper if necessary, cut the gherkins into slices.
Phase 7
In a serving dish, place the sliced tongue and top with the sauce.
Phase 8
Enjoy your meal.