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Classic Braised Beef Tongue With Vegetables

Fondue.Chef's picture
Ingredients
  Butter 3 Tablespoon
  Bacon slices 3 , cut into pieces
  Carrots 3 , peeled and diced
  Onions 6 Small, peeled
  Stock 2 Cup (32 tbs) (From Tongue)
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Parsley sprigs 1
  Dry white wine 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1⁄2 Pound
  Madeira wine 1⁄2 Cup (8 tbs)
  Brandy 1⁄4 Cup (4 tbs)
Directions

Heat butter in a deep casserole and brown tongue on all sides.
Add bacon, carrots and onions and brown.
Add stock, thyme, bay leaf and parsley.
Cover and bake in a 300° F.oven for 1 hour.
Add white wine and mushrooms.
Cook 15 minutes longer.
Add Madeira and cook 15 minutes longer.
Add brandy and flame.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef

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