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.