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
- 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
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.