by coffeefoodwritergirl
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my 63 other recipes »
coffeefoodwritergirl's Notes:
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1-1-1/2 pound
veal tongue
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1 tablespoon
butter
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1 tablespoon
olive oil
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thyme sprigs (for garnish)
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Place veal tongue in stock pot, cover with water and boil for about 1 and ½ hours until very tender.
Ask the hotline about this step!Take out of pot, and when cool enough to handle, peel off the tough outer membrane.
Ask the hotline about this step!Cool completely and slice into ½ inch thick slices.
Ask the hotline about this step!Season with salt and pepper.
Ask the hotline about this step!Heat a skillet with 1 tbs. butter and 1 Tbs. olive oil over medium high heat.
Ask the hotline about this step!Sear each slice of veal tongue on medium high until nicely golden brown.
Ask the hotline about this step!Arrange on platter, drizzle Thyme Red Wine Reduction on top and garnish with thyme sprigs.
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2 tablespoons
butter
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1 tablespoon
e.v. olive oil
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1/8 cup
red onion (finely chopped)
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1
bottle red wine (perferable Cabernet)
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1 teaspoon
course ground black pepper
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1 cup
beef stock (I like Wolfgang Puck's - organic -- or homemade)
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1
clove garlic (mined)
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1/2 cup
port
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1/4 teaspoon
fresh thyme
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1 teaspoon
agave nectar
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1 teaspoon
corn starch (dissolved in a little water)
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Melt olive oil and 1 Tbs. butter in large saucepan. Sauté red onion until almost translucent; turn heat to low, add garlic and sauté until tender.
Ask the hotline about this step!Add beef broth, red wine, port, pepper and thyme and cook down until reduced by 2/2 and slightly thick. Adjust for salt.
Ask the hotline about this step!Whisk in cornstarch a little at a time until desired thickness. Whisk in butter. Serve.
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Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
