Beef tongue in tomato gherkin sauce

    3 hours 20 min

    Beef tongue is hugely underrated. It is so tender and flavourful! I once had this dish dining out and liked it so much that I asked my mum to recreate it for me. It needs to be simmer for quite a long time, but the amount of prep is minimal. I serve this dish with rice or boiled potatoes.

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    Serves: 4 

    • 1 beef tongue
    • 1 carrot
    • 1 stick celery
    • 1 onion
    • 1 bouquet garni
    • 4L cold water
    • 70g tomato puree
    • 30g butter
    • 3 tablespoons plain flour
    • 10 small gherkins, finely sliced
    • 500ml beef stock

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Take a large stock pot and add the beef tongue, carrot, celery, onion and bouquet garni, then cover with 4L water. Bring to the boil then simmer on low to medium heat for 2.5 hours.
    2. Remove the tongue from the stock and clean by removing the skin and grainy bits at the end of the tongue. Slice the tongue. Set aside to cool.
    3. Using a medium saucepan on medium-low heat, melt the butter then slowly stir in the flour for one minute. Gradually stir in the stock. Add the tomato puree and gherkins. Add the tongue and coat slices with sauce.

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