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! - coffeefoodwritergirl
Serves 10-12 as an appetizer
For the Veal Tongue:
- 1-1-1/2 pound veal tongue
- 1 tablespoon butter
- 1 tablespoon olive oil
- thyme sprigs (for garnish)
- Place veal tongue in stock pot, cover with water and boil for about 1 and ½ hours until very tender.
- Take out of pot, and when cool enough to handle, peel off the tough outer membrane.
- Cool completely and slice into ½ inch thick slices.
- Season with salt and pepper.
- Heat a skillet with 1 tbs. butter and 1 Tbs. olive oil over medium high heat.
- Sear each slice of veal tongue on medium high until nicely golden brown.
- Arrange on platter, drizzle Thyme Red Wine Reduction on top and garnish with thyme sprigs.
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)
- 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.
- Add beef broth, red wine, port, pepper and thyme and cook down until reduced by 2/2 and slightly thick. Adjust for salt.
- Whisk in cornstarch a little at a time until desired thickness. Whisk in butter. Serve.
- This recipe was entered in the contest for Your Best Nose to Tail Recipe