Beef tongue in capres sauce. In this video, Chef Cristian Feher, shows you a delectable recipe by cooking beef tongue in a port and mushroom sauce. To learn how to pressure cook a beef. The beef tongue chunks are even more tender than beef and the sauce is very creamy.

Tongue is a stress-free option for the grill. You simmer the tongue in water or stock, adding aromatics Beef tongue-lengua-is cooked Mexican style then simmered in an easy chile colorado (red) sauce to make into tortas (Mexican. It looked, and felt (I touched it, who could resist?) like a ginormous tongue. You can cook Beef tongue in capres sauce using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Beef tongue in capres sauce

It's 4 stick of celery.
Prepare 3 of onions.
You need 1 of broth.
It's 2 of maggi beef cubes.
Prepare 1 of carrot.
Prepare 1/2 tsp of white pepper.
You need 2 of clous de girofle.
You need 2 of laurel provence.
Prepare 1 stick of leeks.
You need 1 of salt.
It's 1 of For the sauce.
Prepare 2 tsp of capres.
It's 20 grams of butter.
It's 1 tbsp of all purpose flour.
You need 100 ml of dry white wine.

Beef tongue is rich, fatty, and delicious. This bizarre cut of meat can be extremely off-putting and the preparation could make the faint of Once you've made beef tongue, you'll wish you hadn't wasted so many years not dining on this tasty dish. Find beef tongue with sauce stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

Beef tongue in capres sauce instructions

Clean the tongue thoroughly on a running hot water..
To further clean it, put the tongue into a pot with a very salty water and bring it to boil. You will see foam on the water, then drain the water, rinse the tongue and repeat the step up to 3 to 4 times until there is no foam coming out off the boiling water (then you know the saliva is completely washed off the tongue).
Peel the onions( don't slice), peel the carrot and cut in two, wash the celery and leeks thoroughly and cut 10cm pieces, peel the garlic and cut in rough pieces..
Put 600ml fresh water in a pan with the tongue and add all the vegetables and spices and half teaspoon of salt( broth, pepper and maggi cube)..
Cover the pan and bring it to boil. Then reduce the heat so that the water is below boiling temperature (it most be hot but most not boil because it will make the tongue hard).
Leave it with 80C for 2 and half hours..
After 2 and half hours cooking, remove the tongue, put it on a plate and let it completely cool down..
Filter the hot broth into a container, and throw away the filtered vegetables and spices and you are left with the pure broth..
Take a stainless steel pan, take 1 tablespoon of all purpose flour and filtered into the pan..
Heat the pan with the flour and continuously stir it with wooden stick until it takes a dark golden colour and immediately add 20g of butter and keep on stirring and immediately add small quantity of still hot broth, it will immediately boil and continuing adding the broth and stirring until the whole broth is in the pan..
Then reduce the heat until it slowly boiling. Add 100ml of dry white wine and about 1-2 teaspoon of capres..
Keep it slowly boiling. Meanwhile, peel the tongue, and slice it 5mm pieces from top to bottom. Cut and throw away the bones if there's any. And add the sliced tongue into the sauce and slowly boil and stir occasionaly for 20 minutes..
It's best enjoyed with homemade mashed potatoes or alternatively long grain dry white rice..

Beef tongue is a great value meat that can feed a whole family on the cheap. The low price doesn't mean low quality, either. Many recipes recommend soaking the tongue in cold water for an hour or two, changing the water whenever it becomes murky. Beef tongue (also known as neat's tongue or ox tongue) is a dish made of the tongue of a cow. Some countries, including Canada and specifically the province of Alberta.