by Cordelia
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Cordelia's Notes:
Expand1 beef tongue (preferably not frozen) Ask a question about this ingredient
1 big carrot Ask a question about this ingredient
1 big onion (quartered) Ask a question about this ingredient
2 bay leaf Ask a question about this ingredient
8 Peppercorns Ask a question about this ingredient
5 sprigs parsley Ask a question about this ingredient
2 stocks of celery Ask a question about this ingredient
2 teaspoons Turmeric Ask a question about this ingredient
1/4 cup white vinegar Ask a question about this ingredient
Water to cover the tongue Ask a question about this ingredient
Put the tongue in a pan that can comfortably can fill it (slightly bended).
Ask a question about this stepSlice the carrot, onion and celery to big pieces and add to the pot.
Ask a question about this stepAdd the rest of the ingredients to the pot.
Ask a question about this stepCover everything with water, so the tongue is completely submerged in the water. Bring to a boil. Reduce the hit and simmer for about 1.5 hours.
Ask a question about this stepTake the tongue out and cool for a little while on a cutting board. When you can touch it with out burning your hands or scream, peel the outer skin of the tongue. If it does not peel very easily return the tongue to the pot and simmer for half an hour more.
Ask a question about this stepOnce peeled, with a very sharp knife, cut the tongue to 1cm slices (widthwise, slices look like sort of rounds). Sieve the poaching liquids and discard the veggies, but keep the broth (you will need only part of it, you can freeze the rest as beef stock for another use).
Ask a question about this step1.5 large yellow onion Ask a question about this ingredient
3 cloves of garlic Ask a question about this ingredient
6-8 filets of anchovies (or 2 tablespoons of anchovy paste) Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
2 tablespoons capers (in liquid) Ask a question about this ingredient
1 pound frozen artichoke hearts (2 bags) Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
2 cups of tongue poaching liquids Ask a question about this ingredient
Cut the onion to cubes and sauté in a different wide and more shallow pot for about 15 min in medium hit. The onion should stay pale and translucent, caramelizing just slightly.
Ask a question about this stepMince the garlic and the anchovies (if you do not use paste) add to pan together with anchovies. Sauté for a minute and add the capers and bay leaf.
Ask a question about this stepAdd the sliced tongue (slices can overlap, but the best is to have it in one layer). Cover with poaching liquids, up to 2 cups and add salt and pepper. Bring to a boil reduce the hit and simmer for 30 mins.
Ask a question about this stepIn the meantime thaw the artichokes hearts and add them to the pan. Bring to a boil, reduce the hit and simmer for another 20-30 min.
Ask a question about this stepIf the sauce is too runny, you can simmer on high heat for 5-10 min just before serving.
Ask a question about this stepVery good for reheating as well.
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Nice combination of tongue and artichokes.