1. Cooking the tongue: Wash the tongue thoroughly under running water. Place in a large pot, cover with water and bring to the boil.
Skim off the foam, then add the onion, carrot, parsley, garlic, bay leaf, pepper and salt. Simmer over low heat for 2.5-3 hours until the tongue is tender.
2. Skin the tongue: After cooking, remove the tongue from the water and leave to cool for a few minutes. Then carefully remove the skin, starting from the end of the tongue.
3. Making the sauce: Melt the butter in a saucepan and add the flour, stirring until lightly browned.
Gradually add the broth, stirring to avoid lumps. Add the cream, nutmeg and season with salt and pepper.
4. Serving: Slice the tongue and drizzle with the hot sauce. Serve with mashed potatoes, gnocchi or vegetables of your choice.
Serving and storage tips: The dish is best served warm and freshly prepared. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Add a little broth before reheating to prevent the meat from drying out too much.
Variations:
Mushroom version: You can add sautéed mushrooms to the sauce for a deeper flavor.
Spicy version: Add a little mustard or horseradish to the sauce to give it a spicier flavor.
Wine version: You can replace part of the broth with white wine to enrich the aroma of the dish.
FAQ:
Can I substitute beef tongue with another type of meat?
Yes, you can use pork tongue, but the cooking time will be shorter – about 1.5-2 hours.
Can I make the dish in advance?
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