CookEat Recipe
Fresh Beef Tongue with Risotto
A whole beef tongue braised over aromatic mirepoix with tomato sauce and demi-glace, peeled and served over Piedmontaise risotto with strained braising gravy.
Method
Steps
Step 1
Heat a conventional oven to 325°F. Have the finished tomato sauce hot and measure half a pint. Measure half a pint of finished demi-glace before loosening only that portion with a little hot ready-to-use unsalted veal broth. If either sauce was refrigerated or thawed, reheat thoroughly; bring the loosened demi-glace to a full rolling boil while stirring and check at least 165°F. Keep the measured sauces hot.
Step 2
Spread the required raw mirepoix from the linked raw mirepoix preparation in a braising pan that holds the whole tongue. Lay one small fresh raw beef tongue, with its skin still on, over it. Season with one teaspoon salt and half a teaspoon white pepper. Add half a pint water, the prepared half-pint demi-glace portion and half a pint finished tomato sauce.
Step 3
Cover the pan and let boil for ten minutes. Transfer the covered pan to the oven and braise for one hour and forty-five minutes as a guide. Check the thickest part of the tongue and continue this same braise as needed until the tongue is tender and reaches at least 71.1°C throughout; the pork fatback in the mirepoix must also be cooked through, at least 71°C.
Step 4
Lift out the fully cooked tongue and plunge it into a clean separate vessel of cold potable water for five minutes. Take it up, remove the skin with a clean coarse towel and trim neatly all around. Discard the skin and dip water. Handle with clean utensils and proceed promptly to plating.
Step 5
Arrange enough finished hot Piedmontaise risotto from the linked preparation, including its own thin cervelat slices, on a large hot dish. Place the whole peeled tongue on top. Skim the fat from the same braising gravy, strain the gravy over the tongue and serve promptly.
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