Lovely.
Eating well is part of the training, right? ;-)
I got a Beef tongue from the
covered market. I will prepare my favorite dish for Christmas Eve and lunch if there is anything left.
Recipe Time!
Ingredients:
1 x Beef Tongue
1 x Carrot
1 x Leek
1 x Turnip
1 x Onion
2 x Cloves of Garlic
Herbs (Parsley, Thyme, Bay Leaves)
1 Clove
about one full tbsp of Flour
50g of butter
Tomato couiis
1 x tomato
2-3 shallots
Dry White wine (1 large glass)
Gerkins
Capers
Vinegar (from gerkins jar)
Cayenne pepper
The Cooking:
The Tongue1.
Bring a large pan of water to the boil. Add the tongue to the boiling
water. After 10 minutes, drain the water. Rince / cool the tongue under
some running tap water. Add the tongue back to the large pan. This
time, add the carrot, turnip, onion, garlic, clove, and bouquet garni
(parsley, thyme and bay leaves nicely tied up), salt (1/2 tea spoon and
pepper). Add cold water to submerge the tongue. Bring to the boil and
cook for 45 minutes.
2. Remove 1/2 litre of cooking liquid from the pan, strain it. Let the tongue cook for another 30 minutes.
The Sauce 3.
Melt about 30g of butter in a large sauce pan. add the flour. mix on
the hob until the the flour and butter mixture reach a nice golden
colour. Add the tomato coulis (concentrate of tomato), diced fresh
tomato and half litre of cooking liquid saved and strained earlier.
Keep on mixing until this all starts to boil. Cover the pan and cook on
at low heat for about 25 minutes.
4. In a fry pan, add 10g of
butter. Add the finely chopped shallots. Do not let the shallots color
at all (otherwise they will obtain a bitter taste), add the white wine,
vinegar, pepper. Let it simmer on a moderate heat, without covering
until the liquid is reduced by about half. Add the
shallots/wine/vinegar mixture to the sauce. Cook for another 10
minutes. Add chopped gerkins, capers, chopped parsely, 10g of butter
and a touch of cayenne pepper.
The Finale5.
Drain the tongue,, skin it, remove any unwanted bits (e.g. blood
vessels at the back of the tongue). Slice the tongue (1cm thick
slices), Add the tongue slices to the sauce, cook further 10 minutes at
low heat.
Serve with rice (or potatoes).
