About this recipe: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.
1 beef tongue
1 stick celery
1 bouquet garni
4L cold water
70g tomato puree
3 tablespoons plain flour
10 small gherkins, finely sliced
500ml beef stock
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
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.
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.
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.