| Place the beef tongue in a large saucepan
and cover with cold water. Bring to a boil, reduce heat, and simmer
for 20-25 minutes, skimming occasionally. Strain, reserving the cooking
liquid. Rinse with cold water until the tongue is cool enough
to handle. Make a small incision at the tip of the tongue and peel
away the skin with your hands. Discard the skin. Preheat the
oven to 375F. Place the slab of bacon, skin-side down in the bottom
of a dutch oven. Place the tongue, carrots, onions and bouquet garni
in the pan. Place the pan on a moderately hot burner until the bacon
turns golden brown, about 20 minutes. Add the wine and boil hard
until reduced by two thirds. Pour enough reserved cooking liquid
into the pan to cover the tongue by two thirds. Season with salt
and pepper. Bring to a boil. Cover the tongue with a piece
of buttered wax paper. Place the cover on the pan and put the pan
in the oven. Cook for 3 hours, turning the tongue over every 30 minutes.
The tongue is cooked when the blade of a knife passes through it easily.
Place the tongue on a serving platter, and strain and reserve one cup of
the cooking liquid. In a medium sized saucepan, melt the butter over
a medium heat and whisk in the flour. Cook for one minute.
Stir in the reserved cooking liquid and boil until thickened, about 5-10
minutes. Stir in the pickles and capers and return to a boil.
Spoon the sauce over the tongue before serving.
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Ingredients
4 1/2 lbs beef tongue 1/4 lb slab bacon or pancetta 3-4 carrots, quartered 4 onions, thinly sliced 1/2 cup dry white wine 4 cups beef stock, degreased 1 tbsp unsalted butter 1 tbsp flour 2 tbsp chopped sour pickles 2 tbsp drained capers 1 bouquet garni salt, pepper Preparation Time 60 mn
Tip
Country: France (Ile-de-France)
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