Beef Tongue Bouilli
- Beef's tongue, pickled but not smoked
- Beef drippings
- For the gravy:
- 2 pickled cucumbers, chopped rather small
- 2 tsps browned flour
- 4 Tbsps tomato catsup
- 4 Tbsps cooking wine
- 2 Tbsps Worcestershire sauce
Wash the beef tongue well and put it in a pot with cold water. Let it come to a hard boil and then cook it more slowly for 2 hours until quite tender or a little more if it is a large tongue. When done, take it out and drain it. Skin the tongue.
Melt some beef drippings in a saucepan. Add a little water and lay the tongue in. Simmer, turning often, until very soft. Take out the tongue. Lay it on a hot dish and make the gravy.
Add the chopped, pickled cucumbers to the contents of the stew pan. Mix the browned flour in a little cold water to a smooth paste. Stir it in. Add tomato catsup, Worcestershire sauce and cooking wine. Let it boil up. Pour over the tongue.
Serve.
Melt some beef drippings in a saucepan. Add a little water and lay the tongue in. Simmer, turning often, until very soft. Take out the tongue. Lay it on a hot dish and make the gravy.
Add the chopped, pickled cucumbers to the contents of the stew pan. Mix the browned flour in a little cold water to a smooth paste. Stir it in. Add tomato catsup, Worcestershire sauce and cooking wine. Let it boil up. Pour over the tongue.
Serve.
Submitted by Mar 18, 2010
15 min
30 min
45 min