by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2.5 pounds veal tongue Ask a question about this ingredient
5 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
2 medium sweet onions chopped finely Ask a question about this ingredient
2 garlic cloves chopped finely (remove inner green part) Ask a question about this ingredient
6 sprigs fresh parsley with stalk Ask a question about this ingredient
8 small carrots, peeled and sliced medium thick Ask a question about this ingredient
2 celery stalks Ask a question about this ingredient
2 leeks – white part only Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
string beans blanched to serve Ask a question about this ingredient
Clean the tongue under cold running water - scrub the skin of the tongue thoroughly, then with a knife scrape any residues.
Ask a question about this stepIn a pot of boiling water, cook the tongue for 3/4 hour, covered.
Ask a question about this stepMeanwhile, prepare the vegetables: Slice the leeks and wash very well. Drain and set aside. Peel the carrots and cut in medium thick slices. Set aside. Wash the celery stalks and cut in thin slices. Set aside. Remove the inner green part of the garlic and mince finely.
Ask a question about this stepAfter 1 hour of blanching the tongue, discard the water, allow the tongue to cool and remove the skin – you just peel it off easily (see photo uploaded).
Ask a question about this stepIn a large pot with a tight fitting lid, add the olive oil, the onion and garlic and fry until translucent. Add the carrots, celery, leek, parsley and stir well.
Ask a question about this stepStir in the tomato paste and white wine, allow the alcohol to evaporate and add the blanched tongue. Add boiling water to come to ¾ of the height of the meat. When boiling again, reduce heat to minimum, season lightly with salt, and cover with lid. Let simmer for 1 hour or until the meat is very tender. Turn the tongue over every 15 minutes and stir the pan so the vegetables don’t stick to the bottom.
Ask a question about this stepWhen the meat is cooked, remove and cut in medium thick slices. Cover and keep warm.
Ask a question about this stepDiscard the parsley, divide the vegetables in half. Put half in a blender and process with 173 cup of cooking liquid, until you have a smooth purée. Adjust the cooking liquid if the purée is too thick, it should be a creamy consistency. Check seasoning.
Ask a question about this stepPut the purée on a warm serving dish, put the slices of tongue over the purée and add the remaining whole vegetables around.
Ask a question about this stepServe immediately with blanched string beans.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
