Beef Tongue Ragout

Oh you should try this menu, it is exquisite!  Thanks to my mother-in-law, I now know how to cook this delicious recipe.


1 Cured/Salted Beef Tongue***
2 Carrots
200 grams celery root
2 stalks leek
1 Onion
150-200 grams Butter
3-4 tbsp. Flour
Salt and Pepper

Ingredients for the Brew:
750 ml water
1 Onion cut into cubes
8 pcs. Cloves
6 pcs. bay leaves
8 pcs. peppercorns

***You can get cured or salted Beef Tongue at your butcher's shop.

Now lets get cooking!

Put the beef tongue in a large pot of water and bring it to a boil. Chop the vegetables, 1 onion and add them to the pot. Cook it for about two hours.

While the tongue is cooking, using a small pot, prepare the brew using the above ingredients for about half an hour and then let it stand until the tongue is cooked. After about 2 hours the tongue should be tender. This can be checked with a fork, the rear area should be soft. If this is so, the tongue is done.

Remove the beef tongue from the stock and as long as it is still very hot, remove the outer skin immediately. Put it back to pot or keep it warm.  Do not throw away the remaining stock as this can be used later.

Steps to prepare the ragout for the beef tongue:

The basis is the butter.  Melt the butter in a pot until it boils vigorously. Add about 3 - 4 tablespoons flour and stir it using a whisk and let it brown slightly.  Gradually add the brewed water while stirring it vigorously.  If the brew is not enough simply add some of the stock. If the sauce is too thin, you can use a sauce thickener (light) or a water-flour mixture to thickened it again. Seasoned it to taste, add salt  and pepper.

Cut the beef tongue into 0.5 cm thick slices and placed them in the sauce. The stew is ready.

This can be serve with rice and a green salad of the season.

Bon appetit!

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