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Boiled Tongue with Sauce (French) Recipe

French · Main course · 200 min total

A classic French dish where tender beef tongue is simmered with aromatic vegetables and served with a tangy gribiche sauce. This recipe transforms an underrated cut into an elegant main course.

Ingredients

• 1 beef tongue (about 2.5 lbs / 1.1 kg)
• 1 onion, quartered
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 2 cloves garlic, crushed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• For the sauce:
• 2 hard-boiled eggs, finely chopped
• 1/4 cup cornichons, finely chopped
• 2 tablespoons capers, rinsed and chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/2 cup olive oil
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Place the beef tongue in a large pot and cover with cold water. Bring to a boil, then drain and rinse the tongue.
2. Return the tongue to the pot and add the onion, carrots, celery, garlic, bay leaves, peppercorns, and salt. Cover with fresh water by 2 inches.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until the tongue is tender when pierced with a fork.
4. Remove the tongue from the pot and let it cool slightly. While still warm, peel off the tough outer skin. Trim any fat or gristle.
5. Slice the tongue into 1/4-inch thick slices and arrange on a serving platter.
6. To make the sauce: In a bowl, combine the chopped eggs, cornichons, capers, mustard, and vinegar. Slowly whisk in the olive oil until emulsified. Stir in parsley, and season with salt and pepper.
7. Serve the sliced tongue warm or at room temperature, with the sauce on the side.

Tips

• The tongue can be cooked a day ahead; store in the cooking liquid in the refrigerator, then reheat gently before serving.
• Leftover tongue is excellent in sandwiches or salads.
• For a smoother sauce, you can pulse the ingredients in a food processor.

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