The beef tongue in sauce…, here is a recipe that I had never had the idea of doing it myself. It was rather part of the dishes that are made by parents or grandparents, and then the other day, I fell on this half language, and so, here I am in the process of launching into the adventure that more traditional recipes…

My final impression ? It is a dish long enough because the cooking of the language is for the long term, but the end result is definitely worthwhile and this is not a recipe to be complicated to make ! You will bring the eyes to the people with whom you will share this tasty dish. I would definitely not repeat the experience because I am delighted. You can accompany this beef tongue with a few potatoes in the water for example…

Beef tongue in tomato sauce

For 4 Save Print Ingredients

  • 1 beef tongue of about 1 kg
  • 2 litres of vinegar water (10 cl)
  • 2 litres of vegetable broth
  • 2 shallots
  • 1 knob of butter
  • 2 tbsp of cornflour
  • 1 box of crushed tomatoes
  • 2 tbsp of capers
  • 1 pinch of pepper



  • Let them spew out, at medium heat, the tongue in water and vinegar for 40 minutes.
  • Drain the tongue and plunge it into the cold broth and let it cook in a made-for 1 hour 30 minutes.
  • At the end of this time, remove the language and reserve the broth. Remove the skin of the tongue and excess fat.
  • Cut into thick slices and set aside.
  • In a frying pan, lightly sauté the minced shallots with butter. Add the cornstarch sifted and as much broth as you want for the sauce (2 to 3 ladles). Pour slowly, taking care not to make lumps.
  • Then add the crushed tomato and mix well.
  • Let it simmer gently for 10 minutes. Stir regularly so that the sauce does not catch.
  • Add the capers and let it all cook over low heat for 10 minutes.
  • If the sauce is too thick, you can add a little broth, and, on the contrary, if it is too liquid add a little cornflour.
  • Add the language and let it warm up for 10 minutes then serve.


Written by Doc

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