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What You Need:
(To Serve: 8)
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A 4-pound fresh beef tongue
2 quarts cold water
2 tablespoons olive oil
2 small whole onions, peeled
½ teaspoon fresh lemon juice
1 small bay leaf
1 teaspoon salt
½ teaspoon whole black peppercorns
¼ cup soy sauce, preferably Japanese
4 tablespoons butter
1 pound fresh whole mushrooms, each about 1 inch in diameter, trimmed of stems
3 tablespoons flour
½ cup dry white wine
1 tablespoon Worcestershire sauce
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Translate this recipe:
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| How To Cook: |
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1. Put the tongue and cold water in a heavy 5-to 6-quart casserole. The water should cover the meat by at least 2 inches; if necessary, add more. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 2 hours.
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2. Remove the tongue from the water and place it on a cutting board. Reserve 6 cups of the cooking liquid. As soon as the tongue is cool enough to handle, skin it with a small, sharp knife, cutting away the fat, bones and gristle at its base.
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3. Wipe the casserole completely dry, pour in the oil, and heat over moderate heat until a light haze forms above it. Add the tongue and brown it on all sides, turning it with tongs and regulating the heat so that it colors richly and evenly without burning.
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4. Add the reserved cooking liquid, the onions, lemon juice, bay leaf, salt and peppercorns, and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. With a long-tined fork, pierce the tongue in 3 or 4 places.
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5. Then stir the soy sauce into the cooking liquid and baste the tongue with the mixture. Turning the tongue over once or twice, continue to simmer covered for about 1 hour more, or until it is tender and shows no resistance when pierced with the point of a small, sharp knife.
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6. Transfer the tongue to a large, heated platter and drape loosely with foil to keep it warm while you prepare the sauce. Strain the cooking liquid through a sieve set over a bowl, and reserve it.
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7. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, drop in the mushroom caps and, turning them occasionally with a slotted spoon, cook for 4 to 6 minutes, or until most of the liquid in the skillet has evaporated and the caps show only the slightest resistance to the point of a small, sharp knife.
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8. Stir in the flour, then add the white wine, Worcestershire sauce and 1½ cups of the tongue cooking broth. Stirring constantly, cook over high heat until the sauce thickens lightly and comes to a boil. Reduce the heat to low and simmer for about 5 minutes to remove any taste of raw flour. Taste for seasoning.
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9. Carve the tongue crosswise into ¼-inch-thick diagonal slices, starting at the tip. Arrange the slices attractively on the platter, pour the sauce over them, and serve at once.
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