Beef Tongue with Capers
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Ingredients
  1. 1 ea. Beef tongue
  2. 2 qts. Water
  3. 1 tbsp. Cider vinegar
  4. 2 ea. Whole cloves
  5. 1 sm. Onion, whole
  6. 3 ea. Bay leaves
  7. 2 ea. Carrots, chopped
  8. 2 tea. Sea salt
  9. 1/2 tea. Freshly ground black pepper
  10. 4 tbsp. Capers, rinsed and drain
Bechamel
  1. 1/2 tbsp. Flour
  2. 2 1/2 tbsp. Butter
  3. 2 cups Broth from tongue
  4. 1/2 tea. Salt
  5. 1/4 tea. Freshly ground pepper
Tongue
  1. Place tongue in pot with water and vinegar, make sure tongue is covered. Soak 12 hours.
  2. Three hours before serving insert cloves into onion and add rest of ingredients to pot.
  3. Simmer 2-3 hours or until fork tender.
  4. Remove tongue and allow to cool slightly
  5. Trim excess fat and bones from tongue. Peel and slice tongue.
  6. Using a sharp knife cut down center of tongue only through top layer.
  7. Peel skin away and slice meat.
  8. Top with sauce and garnish with capers.
Bechamel
  1. Melt butter in heavy sauce pot.
  2. Add flour and make paste.
  3. Stir over medium heat for 1-2 minutes. Remove from heat.
  4. Add 1 1/2 cups of broth and whisk.
  5. Return to heat and bring to a boil. Cook 2-3 minutes.
  6. Season to taste and adjust consistency.
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Beef Tongue with Capers