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Beef tongue! Not an everyday dish for everyone, right? I find it super comforting, especially when it’s perfectly tender and the sauce has just the right amount of kick. No need to be a gourmet chef, believe me, it’s within everyone’s reach.
I’ll admit, my first try almost ended with a tongue tough as leather. Since then, I have a little secret: soak it overnight in vinegar water. It changes everything, the meat softens and the spicy sauce benefits too, you’ll see.
The spicy pickle sauce is my personal touch. I love the crunch that contrasts with the softness of the tongue. Of course, you can adjust the spiciness, everyone has their own taste. I go all in, but you can take it easy, no worries.
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Anyway, let me guide you, you’ll see, it’s almost child’s play. We’ll go step by step, and I’ll share all my little tips, as if we were chatting in the kitchen over a good cup.
How to achieve tender beef tongue thanks to soaking and gentle cooking
First tip, no rushing headfirst into cooking. The tongue needs time and care. The day before, think about soaking it in a large basin of strongly vinaigred water to rid it of its strong taste and tenderize it.
- Fresh beef tongue – about 1.5 kg
- Cold water for soaking (with white vinegar, about 2 tablespoons)
- Carrots, onions, celery for the broth
- Cloves, juniper berries for flavoring
- Salt and pepper
Simmer the tongue gently, covered, in a fragrant broth for at least 3 hours. Honestly, it’s patience and zen mode. Occasionally test the tenderness with a fork, and if needed, wait a bit longer.
- Soak the tongue overnight in vinegar water
- Prepare a flavored broth with vegetables and spices
- Cook on low heat 3 to 4 hours depending on size
- Test cooking with a fork
- Drain and let cool slightly before peeling
Prepare a show-stopping spicy pickle sauce
Now, the tongue is tender, let’s attack the star of the sauce. I chop the pickles finely, almost into crumbs, it gives character. I like to mix butter, shallot, tomato, a bit of flour to bind, and a hint of vinegar. It balances the sweetness of the tomato with the acidity of the pickles.
- Butter – 30 g
- Shallots – 2, finely chopped
- Flour – 1 tablespoon
- Crushed tomatoes – 150 g
- Wine vinegar – 2 tablespoons
- Pickles – 4 to 5, chopped
- Capers (optional) – 1 tablespoon
- Salt, pepper
Start by melting the butter, add shallots until translucent (and it already smells great). A light sprinkle of flour, mix, then pour the broth, tomato, and vinegar. Once it thickens, fold in pickles and capers. One thing I love: tasting the sauce warm, it wooooakes you up.
- Sauté shallots in butter
- Add flour to thicken
- Stir in broth, tomato, vinegar
- Let simmer until thickened
- Add pickles and capers
- Season and adjust to taste
Essential utensils to succeed with this spicy sauce beef tongue
Okay, simple but effective. You’ll need a large pot for cooking, so the tongue can swim comfortably in its broth. A good sharp knife for peeling after cooking, because it’s not the fun part but necessary.
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- Large pot
- Sharp knife
- Cutting board
- Colander for draining
- Frying pan for the sauce
- Wooden spoon
Personally, I also use a ladle to recover the broth, handy for the sauce. No need for pro equipment, often we do everything with what we have, and it works great.
Suggestions to accompany this traditional dish
The tongue smeared with this sauce is already a firework. But frankly, it loves a nice homemade mashed potatoes or well-buttered steamed potatoes (okay, I admit, I often forget to salt the mash enough, so watch out!).
- Homemade mashed potatoes
- Steamed potatoes with butter
- Honey-glazed carrots
- Sautéed green beans
- Crusty country bread
These sides highlight both the spicy sauce and the melting texture of the tongue. You can also try a light red wine, not too tannic, to crown it all.
Why soak the beef tongue in vinegar water?
It helps tenderize the meat and remove its strong characteristic taste, making the tongue more tender and the sauce more flavorful.
How long should the beef tongue be cooked?
It is recommended to cook it slowly over low heat for about 3 to 4 hours until it is very tender.
Can I substitute the pickles in the sauce?
Yes, you can adjust by using, for example, extra capers or even a bit of relish for a different twist.
How do I know if the tongue is properly cooked?
The flesh should be tender, almost melting, and a fork should be able to pierce it without resistance.
Can this beef tongue be prepared in advance?
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Absolutely, it even gains flavor. Be sure to gently reheat it before serving with the sauce.
Inspiration source: Beef tongue with spicy sauce dish – BienManger.com
