CookEat Recipe
Cream-Braised Beef Tongue with Bacon
Tender boiled beef tongue larded with bacon and finished in the oven with paprika, onion, cooking broth and cream.
Method
Steps
Step 1
Cover cleaned tongue with salted water and simmer gently until tender, provisionally 2–3 hours. Lift it out, peel the skin while warm and reserve one cup strained cooking liquid.
Step 2
Heat oven to 180 °C. Cut shallow slots in the cooked tongue and tuck in thin bacon strips; dust it with paprika. Place in a deep baking dish with sliced onion, reserved broth and cream.
Step 3
Bake about 35–45 minutes, basting every 15 minutes until onion softens, sauce lightly reduces and the reheated tongue reaches 74 °C. Avoid a violent boil that splits the cream.
Step 4
Slice the tongue and serve hot with its cream-onion sauce and a little chopped parsley.
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