beef tongue

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beef tongue

beef tongue

beef tongue
beef tongue

Number of persons

1 tongue of 1.5 kg

20 cl alcohol vinegar

1 onion pricked with 3 cloves

2 stock cubes

1 sprig of thyme

5 bay leaves



50 g butter

1 onion, chopped

3 tablespoons of flour

100 g gherkin

1 teaspoon of Patrelle flavouring or tomato concentrate

Total Time: 2h15
Preparation: 30 min
Cooking time: 1h45

Soak the tongue overnight in a pot of water to disgorge it.
In a pressure cooker, put the tongue, cover with water, add half of the vinegar. Boil for 15 minutes. Drain.
During this time, boil some water. Put the tongue back into the pot, pour in the boiling water, the rest of the vinegar, 1 onion pricked with 3 cloves, 2 stock cubes, thyme, bay leaf, salt and pepper. Leave to cook for 1h30 from the boil.
Remove the tongue from the casserole and remove the skin, keep the stock.
Sauce: melt the butter in a large saucepan, add a minced onion, melt, add the flour.
Then gradually add about 1 l of cooking stock, 1 teaspoon of Patrelle flavouring to colour the sauce. Taste the sauce.
Add salt and pepper if necessary, the gherkins cut into slices.
In a serving dish, place the sliced tongue and top with the sauce.
Enjoy your meal.

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