Easy<\/p>\n
~85 Kcal<\/p>\n
4 people<\/p>\n
20 minutes<\/p>\n
1 hour 10 minutes<\/p>\n
1 hour 30 minutes<\/p>\n
Veal tongue in spicy sauce is a classic dish that will delight fans of tender meat and bold flavors. This recipe highlights an often overlooked but delicious cut of meat, enhanced by a tangy and spicy sauce. The slow cooking process gives the meat a melt-in-your-mouth texture, while the sauce adds a robust flavor to the dish.<\/p>\n
– Veal Tongue: 1.2 kg
\n– Pickles: 100 g
\n– Pure Tomato Pulp: 350 g
\n– Shallots: 2
\n– Onion: 1
\n– Veal Stock: 2 tbsp
\n– Granulated Sugar: 2 tbsp
\n– Wine Vinegar: 2 tbsp
\n– Cloves: 2
\n– Coarse Salt: to taste
\n– Fine Salt: to taste
\n– Pepper: to taste
\n– Espelette Pepper: 1 pinch
\n– Bay Leaf: 1
\n– Thyme: 2 sprigs<\/p>\n
1. Place the tongue in a pressure cooker, cover with water, add a handful of coarse salt, an onion studded with cloves, thyme, and bay leaf. Cook for 45 minutes starting from when the cooker begins to whistle.<\/p>\n
2. In a skillet, saut\u00e9 the shallots in a tablespoon of oil for 2 minutes. Then add the tomato pulp, veal stock, 2 cups of water, vinegar, Espelette pepper, sugar, salt, and pepper. Let everything simmer for 15 minutes on low heat, stirring often. Towards the end, blend the sauce until it is smooth and creamy.<\/p>\n
3. Once cooked, peel the tongue and slice it into roughly 1 cm thick slices (it’s easier to peel the skin off while it’s still hot).<\/p>\n
Add the sliced tongue and the sliced pickles to the sauce and cook for an additional 5 minutes.<\/p>\n\n\n