Beef Tongue With Reduction
A classic European style way of cooking cow's tongue, this recipe for beef tongue with reduction is a great way to learn how to cook this intimidating ingredient.
Servings 6 people
Calories 682kcal
Cost $10
Equipment
- Pot
Ingredients
- 1.5 kg Beef Tongue
- 2 liters Beef Stock if you use store-bought it is fine, just get reduced salt since they tend to be too salty.
- 250 ml Red Wine
- 2 tbsp Butter
- 2 tbsp Flour
- 1 pinch Salt optional (taste for seasoning)
- 1/2 tsp Black Pepper freshly cracked
Instructions
- Rinse your tongue under cold water to remove any unwanted particles.
- In a pot add the tongue and the stock and the wine and bring everything to a boil. Once boiling reduce to a simmer and place the lid on. Braise for 4 hours, or until a thin knife can go in and come out with no resistance.
- Pull out the tongue and make a small incision right down the middle. Use this incision to peel the skin off the tongue.
- Place the tongue back in the pot and braise for another 30 minutes. Remove to a board and let rest for 10-15 minutes while you made the reduction.
- In a small pan on medium heat add the butter and flour. Whisk together for a minute and then add about a cup of the braising liquid. Whisk together and reduce until desired consistency. Taste for salt and pepper and season as needed.