Nutrition Facts
4 servings
4
Recipe for Veal Tongue in Spicy Sauce
No Reviews
Veal tongue in spicy sauce.
Ingredients
12 Veal tongue
100 Pickle
350 Natural tomato pulp
2 Shallot
1 Onion
2 Veal stock
2 Powdered sugar
2 Wine vinegar
2 Clove
Coarse salt
Fine salt
Pepper
1 pinch Espelette pepper
1 Bay leaf
2 Thyme
Directions
1
Place the tongue in the pressure cooker, cover it with water, add a handful of coarse salt, an onion studded with cloves, thyme, and bay leaves. Let it cook for 45 minutes from the moment it begins to simmer.
2
In a skillet, sauté the shallots with a tablespoon of oil for 2 minutes, then add the tomato pulp, the meat stock, 500 ml of water, the vinegar, the chili, the sugar, the salt, and the pepper. Let everything simmer for 15 minutes on low heat, stirring often. At the end of cooking, blend the sauce to make it smooth and creamy.
3
Once cooked, peel the tongue and slice it into pieces about one centimeter thick (removing the skin while the tongue is still hot makes it easier).
4
To finish, add the pieces of tongue to the sauce along with the sliced pickles and cook for another 5 minutes.
Ingredients
Ingredients
12 Veal tongue
100 Pickle
350 Natural tomato pulp
2 Shallot
1 Onion
2 Veal stock
2 Powdered sugar
2 Wine vinegar
2 Clove
Coarse salt
Fine salt
Pepper
1 pinch Espelette pepper
1 Bay leaf
2 Thyme
Directions
Directions
1
Place the tongue in the pressure cooker, cover it with water, add a handful of coarse salt, an onion studded with cloves, thyme, and bay leaves. Let it cook for 45 minutes from the moment it begins to simmer.
2
In a skillet, sauté the shallots with a tablespoon of oil for 2 minutes, then add the tomato pulp, the meat stock, 500 ml of water, the vinegar, the chili, the sugar, the salt, and the pepper. Let everything simmer for 15 minutes on low heat, stirring often. At the end of cooking, blend the sauce to make it smooth and creamy.
3
Once cooked, peel the tongue and slice it into pieces about one centimeter thick (removing the skin while the tongue is still hot makes it easier).
4
To finish, add the pieces of tongue to the sauce along with the sliced pickles and cook for another 5 minutes.
Notes
-
amaimanolola
excellent! It's pure happiness, a delight, this recipe is very simple, easy, inexpensive, and extra good! A tip for peeling the tongue more easily: use a paper towel and pull it by hand instead of using a knife; it took us 5 minutes... My suggestion: make a tomato sauce with fresh tomatoes, it's even better (but don't add water, just use broth...) -
Paulette
Excellent and flawless I followed the recipe to the letter; it is very clear, simple, with ingredients that are always on hand, and the result is entirely satisfactory. My suggestion: I added very little oil to the bottom of my non-stick skillet for a sauce without fat. -
Nanba
Excellent! -
Joey
The cooking time is much longer; it took 1 hour and 30 minutes for the tongue to be tender. I found the sauce too sweet, unfortunately. I -
Chantal
Impeccable.
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