97 Tongue Pot-au-Feu

Preparation info
  • For

    four to six

    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Pot-au-feu de langues ‘The “locals” pot au feu’


Main ingredients

  • 1 ox tongue weighing 1 kg ( lb), trimmed
  • 1


Cooking the tongues

  1. Three hours in advance, put the tongues to soak in a bowl of cold water, under a dribbling tap, or changing the water 3-4 times.
  2. Drain the tongues on a cloth or kitchen paper and put them in the casserole. Cover with 3 litres (5¼ pints) unsalted water, bring to the boil and simme