Tongue with Mustard-Horseradish Sauce ingredients For tongue: • 1 (3 pound) fresh beef tongue • 1 large onion, sliced • 6 garlic cloves, smashed • 1 bay leaf • 1 whole star anise • 1/2 teaspoon black peppercorns • 2 tablespoons salt For sauce: • 1/4 cup chopped shallot (1 large) • 2 tablespoons unsalted butter • 1 1/2 tablespoons all-purpose flour • 1/4 cup heavy cream • 2 tablespoons whole-grain Dijon mustard • 1 tablespoon bottled horseradish • 1 tablespoon chopped fresh flat-leaf parsley • 1 tablespoon chopped fresh dill • 1/2 teaspoon fresh lemon juice preparation Cook tongue: Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours. Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel–lined sieve into a large bowl, discarding solids. Keep tongue warm, covered. Make sauce: Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking. Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste. Slice tongue and serve with sauce.
Posted on: Wed, 13 Aug 2014 09:22:55 +0000
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