How to cook the tongue of beef, a recipe that first involves boiling in water, after browning in a pan in the appropriate dressing of onions and ham with the addition of carrot and aromatic herbs.
Ingredients for 6 people
- 1 beef tongue of about 1 kg prepared for cooking
- 50 g of bacon cut into strips
- 50 g of butter
- 50 g sliced raw ham
- 2 onions finely sliced
- half a glass of full-bodied red wine
- 2 tablespoons of flour
- 1 sachet of mixed spices in powder
- 3 cloves
- 3 sage leaves
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- 1 tablespoon of finely chopped parsley
- half a teaspoon of chopped rosemary leaves
- 1 sliced carrot
- salt and freshly ground pepper
Preparation of the beef tongue
After dusting the beef tongue with salt, place it in a pan, leaving it to rest for twenty-four hours.
Bring plenty of slightly salted water to a boil in a large enough pot and boil the beef tongue for about twenty minutes.
Drain the beef tongue and peel it, then pass the strips of bacon in the powdered spices and stick the tongue, to be lightly floured.
Melt the butter in a pan and brown the onions for five minutes, then remove and keep them aside.
Sauté the floured beef tongue in each season, as soon as it is well colored, put the onions back in the pan and add the slices of ham, leaving to brown for a few more minutes.
Pour the wine and leave to cook on a fairly lively flame until it has completely evaporated.
Add sage, carrot, parsley, cloves, rosemary, a little salt and pepper, then cover with a little broth and let the preparation cook slowly for about two hours, bearing in mind that when cooked, the tongue must be very soft .
Remove the tongue from the pan, sift the sauce removing the cloves and, after cutting the tongue into half centimeter thick slices, arrange it on the prepared heated serving dish and cover it with the sauce and the slices of ham.
