Winter

Pan Seared Veal Tongue w/ Thyme Red Wine Reduction

by:
January 20, 2010
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Pan Seared Veal Tongue w/ Thyme Red Wine Reduction
  • Serves 10-12 as an appetizer
Author Notes

Veal tongue is so tender and delicious if cooked properly -- if undercooked it can be rubbery. My husband makes a delicious veal tongue which is basically just boiled and then garnished with a sauce mixed of dijon mustard, mayonaise and paprika. The wonderful chef Hideyo Mitsuno of 2117, makes a seared veal tongue with a red wine reduction that is so delicate and delicious -- this is my take on both these recipes. Enjoy! —coffeefoodwrite

What You'll Need
Ingredients
  • For the Veal Tongue:
  • 1-1-1/2 pounds veal tongue
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • thyme sprigs (for garnish)
  • salt
  • For the Thyme, Red Wine Reduction
  • 2 tablespoons butter
  • 1 tablespoon e.v. olive oil
  • 1/8 cup red onion (finely chopped)
  • 1 bottle red wine (perferable Cabernet)
  • 1 teaspoon course ground black pepper
  • 1 cup beef stock (I like Wolfgang Puck's - organic -- or homemade)
  • 1 clove garlic (mined)
  • 1/2 cup port
  • 1/4 teaspoon fresh thyme
  • 1 teaspoon agave nectar
  • 1 teaspoon corn starch (dissolved in a little water)
Directions
  1. For the Veal Tongue:
  2. Place veal tongue in stock pot, cover with water and boil for about 1 and ½ hours until very tender.
  3. Take out of pot, and when cool enough to handle, peel off the tough outer membrane.
  4. Cool completely and slice into ½ inch thick slices.
  5. Season with salt and pepper.
  6. Heat a skillet with 1 tbs. butter and 1 Tbs. olive oil over medium high heat.
  7. Sear each slice of veal tongue on medium high until nicely golden brown.
  8. Arrange on platter, drizzle Thyme Red Wine Reduction on top and garnish with thyme sprigs.
  1. For the Thyme, Red Wine Reduction
  2. Melt olive oil and 1 Tbs. butter in large saucepan. Sauté red onion until almost translucent; turn heat to low, add garlic and sauté until tender.
  3. Add beef broth, red wine, port, pepper and thyme and cook down until reduced by 2/2 and slightly thick. Adjust for salt.
  4. Whisk in cornstarch a little at a time until desired thickness. Whisk in butter. Serve.
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