Beef Tongue with Spiced Sauce
Pan-seared beef tongue with a port wine-spiced sauce! A delicious dish that is great for a dinner party with friends. Beef Tongue with Spiced Sauce is a great side dish when served with some rice, celeriac purée, or a salad, and it pairs really well with a nice glass of wine.
Halve and peel <quantity>4</quantity> small onions
Roughly chop <quantity>5</quantity> celery stalks and add to a large pot along with the onions
Add <quantity>2½<unit>tbsp</unit></quantity> of coriander seeds and <quantity>2½<unit>tbsp</unit></quantity> of black peppercorns to the pot
Add <quantity>4</quantity> dried bay leaves and <quantity>2</quantity> pieces star anise
Add <quantity>1</quantity> beef tongue and just barely cover with water
Place on the stove over medium-low heat, put the lid on, and simmer for 6h until tender
Allow to cool slightly, transfer the tongue to a baking dish, and peel off the skin with your hands. The beef tongue is cooked
Strain the cooking liquid into another pot, discarding discard the vegetables and spices
Simmer over medium-low heat until reduced to <quantity>1<unit>l</unit></quantity>
Remove from heat. The beef tongue broth reduction is ready
Add <quantity>¼<unit>cup</unit></quantity> of muscovado sugar and <quantity>2½<unit>tbsp</unit></quantity> of port wine to a saucepan over medium heat
Add <quantity>1<unit>cup</unit></quantity> of the Beef Tongue Broth Reduction
Add <quantity>2</quantity> dried bay leaves, <quantity>1</quantity> piece of star anise, <quantity>1<unit>tsp</unit></quantity> of coriander seeds, and <quantity>1<unit>tsp</unit></quantity> of black peppercorns
Add <quantity>3<unit>tbsp</unit></quantity> of soy sauce
Turn the heat up to medium-high and bring to a boil. Cook for 10-15m until it thickens and is reduced to ¼
Cut the tongue in half and trim off any excess fat and skin from the thicker half. Reserve the thinner half for other preparations
Cut the tongue into <quantity>3</quantity> thick slices lengthwise. Cut the slices in half lengthwise again to create <quantity>6</quantity> portions
Add <quantity>1<unit>tbsp</unit></quantity> of butter to a skillet over medium heat. Sear the beef tongue until deep brown on all sides. The pan-seared beef tongue is ready
Strain the sauce and discard the spices
Remove the leaves from <quantity>½</quantity> small bunch of coriander and thinly slice the stems. Reserve the leaves for other preparations
Plate 2 tongue slices per dish, and brush an even layer of the reduced sauce on top of each slice
Season with black pepper and flaky salt to taste
Garnish with the coriander stems and cress sprouts
Spoon <quantity>1<unit>tbsp</unit></quantity> of the reduced sauce in between the slices
The beef tongue with spiced sauce is ready! Enjoy!
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