CookEat Recipe
Beef Tongue in Lemon and Vinegar Sauce
Slices of slowly boiled tongue finished in a lightly sweet-sour onion sauce with lemon, vinegar and warm spices.
Method
Steps
Step 1
Place the cleaned fresh tongue in a large pot, cover with water, add salt and simmer gently until a knife enters easily, provisionally 2–3 hours. Lift it out, peel the outer skin while warm, slice thinly and strain and reserve two cups cooking liquid.
Step 2
Brown chopped onion lightly in butter. Stir in flour for one minute, then gradually whisk in reserved tongue liquid until smooth.
Step 3
Add nutmeg, cinnamon, lemon juice, vinegar and sugar. Bring the sauce to a boil, taste its sweet-sour balance and add sliced tongue.
Step 4
Simmer the source's final ten minutes, verifying hot meat and sauce reach 74 °C. Serve hot, or chill promptly to at most 4 °C in shallow containers for a later cold platter.
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