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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.
Submitted by Tess M Mar 18, 2010 15 min 30 min 45 min

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