Braised Beef Tongue
|Beef tongue||3 Pound, soaked, blanched for 3 minutes and rinsed|
|Onion||1 , finely chopped|
|Carrots||2 , cut in small|
|Celery ribs||2 , cut in small|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Tomatoes||3 Medium, peeled, seeded and finely chopped|
Put the tongue in a pan with enough hot water to cover.
Add salt and a few peppercorns and simmer about two hours.
Remove the tongue from the stock and drop it into a basin of cold water.
Reserve 2 to 3 tablespoons [30 to 45 ml.] of the stock.
Peel the tongue and remove the bones at the root.
Heat the butter in a nonreactive saucepan and brown the tongue all over.
Transfer the tongue to a dish and add the onions, carrots and celery to the pan.
Fry for five minutes, then place the tongue on the bed of vegetables.
Pour in the wine and add the tomatoes and the reserved stock.
Adjust the seasoning and add the cinnamon and cloves.
Cover the pan and simmer gently for 35 to 40 minutes.