Braised tongue

Braised tongue

By
From
Becasse
Makes
4 tongues
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 litre red wine
1 litre port
1/2 head garlic
6 sprigs thyme
1 bay leaf
300ml cabernet sauvignon vinegar
200ml sherry vinegar
4 pig’s or lamb’s tongues
1 litre * white chicken stock [rid:1604]

Method

  1. Put the red wine, port, garlic, thyme and bay leaf into a heavy-based saucepan. Bring to the boil and simmer until reduced by one third. Add both vinegars to the pan, bring back to the boil and remove from the heat.
  2. Pour the liquid over the tongues while still hot so that the flavours can penetrate the meat. Allow to cool to room temperature then cover and place in the refrigerator to marinate for 12 hours.
  3. Remove the tongues from the marinade and put them in a large heavy-based saucepan. Add the chicken stock and bring to a gentle simmer. Cover with a piece of greaseproof paper cut to fit the size of the pan and poach gently for about 3 hours, or until soft. The tongues are cooked when the skin will easily peel away from the flesh.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again