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