Beef Tongue with Capers
2015-10-22 13:14:56
Print
Ingredients
- 1 ea. Beef tongue
- 2 qts. Water
- 1 tbsp. Cider vinegar
- 2 ea. Whole cloves
- 1 sm. Onion, whole
- 3 ea. Bay leaves
- 2 ea. Carrots, chopped
- 2 tea. Sea salt
- 1/2 tea. Freshly ground black pepper
- 4 tbsp. Capers, rinsed and drain
Bechamel
- 1/2 tbsp. Flour
- 2 1/2 tbsp. Butter
- 2 cups Broth from tongue
- 1/2 tea. Salt
- 1/4 tea. Freshly ground pepper
Tongue
- Place tongue in pot with water and vinegar, make sure tongue is covered. Soak 12 hours.
- Three hours before serving insert cloves into onion and add rest of ingredients to pot.
- Simmer 2-3 hours or until fork tender.
- Remove tongue and allow to cool slightly
- Trim excess fat and bones from tongue. Peel and slice tongue.
- Using a sharp knife cut down center of tongue only through top layer.
- Peel skin away and slice meat.
- Top with sauce and garnish with capers.
Bechamel
- Melt butter in heavy sauce pot.
- Add flour and make paste.
- Stir over medium heat for 1-2 minutes. Remove from heat.
- Add 1 1/2 cups of broth and whisk.
- Return to heat and bring to a boil. Cook 2-3 minutes.
- Season to taste and adjust consistency.
Wisconsin Local Food https://wisconsinlocalfood.org/
Beef Tongue with Capers