Beef Tongue in Cream Sauce
An elegant tongue dish worthy of a holiday table! Braised tongue in a velvety mushroom-cream sauce is a true delicacy with a delicate flavor. It takes a good while to make, but the result is worth it: the tender meat melts in your mouth, and the sauce flavors both the tongue and whatever you serve it with.
savule
Recipe author
Beef Tongue in Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 %
4 g
Fats 44 %
4 g
Carbohydrates 11 %
1 g
58 kcal
GI:
100
/
0
/
0
- Cooking beef tongue isn't hard — the only catch is the time, since it's a long process. Start by rinsing the tongue and putting it in a pot. Cover it completely with cold water and bring to a boil over high heat. Once it boils, lower the heat, simmer for a few minutes while skimming off the foam, then turn it off and pour out that first broth — you won't need it. Rinse both the pot and the tongue well under running water. Return the tongue to the pot, add water to cover it by about an inch, and add the bay leaves, ground pepper, and salt. Peel the garlic and half the onion, cut them into large chunks, and add them in. Cover and bring to a boil over high heat, then reduce to the lowest setting and braise the tongue for 4 hours. During that time, just keep an eye on the water level, topping it up as needed so the tongue and vegetables stay covered. When the tongue is tender and soft, take it out of the broth. Strain the remaining liquid through a sieve to remove the onion, garlic, and bay leaves — this strained broth becomes the base for the sauce, and you'll need about 2 cups (500 ml). Let the tongue sit out for about 45 minutes to cool well, then chill it in the fridge; it's very tender when hot and awkward to handle, so wait until it's fully cooled. After about 2 hours, take the tongue out and peel off the skin (use a knife, your hands, or a vegetable peeler). Slice the tongue about 1/2 inch (1.2 cm) thick. In a deep bowl, combine the strained broth with the cream and stir until smooth. You can use any mushrooms for the sauce — wild mushrooms or the always-available white button mushrooms both work. Wash and dry them and cut them into slices. In a heavy-bottomed skillet, melt the butter, add the mushrooms, and fry until golden. While they cook, peel and finely chop the other half of the onion. Transfer the mushrooms to a plate and add the onion to the skillet, frying until soft. Add the sliced tongue to the onion and fry, stirring constantly, for 1–3 minutes. Pour in the broth-and-cream mixture, stir, and bring to a boil. Add the fried mushrooms, lower the heat, and simmer until the tongue is soft — usually about 45 minutes. When the tongue is done, season with salt and ground pepper to taste. Cook for another 10 minutes to thicken the sauce, then serve right away, hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pig's tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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