Sliced fresh beef tongue braised with curry
ANTI-CHEF · ♥ 7.7K likes · 158.2K views · 20 min video
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Ingredients
Method
Techniques
- 1 whole beef tongue
Submerge the tongue in the Dutch oven by at least five inches of water.
- 1 whole sliced onion
- 2 cup chopped carrots
- 3 cloves unpeeled garlic cloves
- 8 sprigs parsley sprigs
- 1 tsp thyme
- 4 whole allspice berries
- 2 whole bay leaf
- celery
Add sliced onion, chopped carrots, unpeeled garlic, parsley, thyme, allspice berries and bay leaf.
Lift the tongue into a bowl of cold water and reserve the cooking liquid.
On a carving board cut several vertical slices off the thick end, then slice on a bias three eighths of an inch thick, angling the knife toward the board.
- 2–3 cup tongue cooking stock
- 2 tbsp Better Than Bouillon roast beef base
- 1 whole sour apple
Strain two to three cups of the tongue stock and stir in the beef base.
- 2 tbsp butter
- ½ tbsp oil
- 2 cup sliced onions
Over low heat cook butter, oil and sliced onions eight to ten minutes until tender and translucent but not brown.
- 2 tbsp flour
- butter
Stir in the flour and cook two more minutes, adding a knob of butter if the paste is too stiff.
- 1 cup dry white wine
- 2 cloves garlic
Off the heat and once the bubbling stops, whisk in the three cups of stock, then the white wine and mashed garlic.
- ¼ cup raisins
- ½ tsp thyme
- 2 whole imported bay leaf
Add raisins, the diced apple, thyme and bay leaf; bring back to a simmer and correct the seasoning with salt and pepper.
Cover and braise 30 to 40 minutes, tilting the pan and spooning sauce over the meat, until a fork pierces the tongue easily.
- lemon juice
- heavy cream
Keep the sliced tongue warm and reduce the sauce until it coats the back of a spoon, finishing with salt, pepper, a couple of drops of lemon juice and a little heavy cream.
Remove the bay leaves and spoon the sauce, onions, raisins and apple over the tongue on a bed of mashed potatoes.