Braised Beef Tongue

Name: Braised Beef Tongue (Langue de Boeuf Braisée)
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: pepper; 3 cups [750 ml] brown beef broth or Brown Chicken Broth, or more as needed; 1 medium-size bouquet garni; salt; 1 calf’s foot, split in half lengthwise and again crosswise, or 2 pig’s feet, split in half lengthwise (optional); 3 medium-size carrots, peeled, sliced thin; 2 cups [500 ml] full-bodied red wine; 2 tablespoons “pure” olive oil or vegetable oil, or 1 sheet of fatback rind, about 6 by 8 inches [15 by 20.5 cm]; 1 beef tongue (4 pounds [1.8 kg]); 1 large onion, peeled, sliced thin

Langue de Boeuf Braisée

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 beef tongue (4 pounds [1.8 kg])
¾ pound [

Europe
France
Main course
Gluten-free
Mediterranean

Method

When you get the tongue home, trim off and discard the rough top surface, silverskin, and loose pieces of arteries and fat near the back of the tongue. If you’re not using the tongue right away, you can store it for up to 24 hours, submerged in water, in a bowl in the refrigerator.

If you’re larding the tongue, push the strips of fatback diagonally through the sides of the tongue with a