Ingredients (Beef Tongue):
- 2.5-3 lbs beef tongue
- 1 large sprig fresh rosemary (about 1½ Tbsp dried rosemary)
- 5-6 sprigs fresh thyme (about 2 tsp dried thyme)
- 8 whole garlic cloves
- 2 carrots, roughly chopped
- 3 stalks of celery, roughly chopped
- 1 medium onion, quartered
- 1 tsp salt
- Water to cover, about 6 cups
Ingredients (Rosemary Mustard Reduction):
- Cooking liquid from beef tongue
- 2 Tbsp brown or Dijon-style mustard (something grainy is especially good)
- 2 tsp lemon juice (wine could be substituted)
- 1 tsp finely chopped fresh rosemary
- 4 Tbsp unsalted butter
1. Place the whole beef tongue in a large stock pot. Place vegetables and herbs around the tongue (ideally, it should be a pretty tight fit in your pot). You don’t even need to bother peeling the garlic or onions here. They are just in the pot to give flavor to the broth. Pour water over the top, just enough to cover the tongue.
2. Bring to a boil over high heat. Reduce heat to a simmer and simmer uncovered for 3-3½ hours. Check the level of the water every half hour or so and top up as required.
3. Remove the tongue from the pot and let cool. Pour the broth through a fine mesh sieve (or a few layers of cheesecloth) into a smaller pot and discard all of the vegetables and any other bits.
4. Bring broth to a boil and maintain a rolling boil until it has reduced to 1½ cups or less (about 10-15 minutes, depending on how much liquid you started with).
5. Add rosemary to broth and boil another 2-3 minutes. Remove from heat. Add butter, mustard and lemon juice. Wisk to combine.
6. Meanwhile, as soon as beef tongue is cool enough to touch, peel off the white leathery skin on the outside (you might need a knife to get it started, but then it should come off very easily) and discard. Slice as you like it (if your reduction is still going to be a few minutes, cover with tin foil to keep warm).
7. Pour rosemary mustard reduction over the tongue and serve!
source site: thepaleomom
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