Beef Tongue in Caper Sauce

Name: How to cook Beef Tongue in Caper Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Thomas Harrington

Beef Tongue in Caper Sauce

OK this cookout is meant to inspire correct so this recipe is definitely not one of mine I have had a version of it and it is very good this particular recipe comes from The City Tavern in Philadelphia Pennsylvania one of the staple Tavern restaurants where our founding fathers ate and discussed matters and things of that nature you do the research is very interesting and if you can get your hands on the cookbook I recommend you go

Ingredient

Food ration :

4 servings

Cooking time :

2hrs.(that’s a generous window)

yellow onion

whole cloves

beef tongue 2 1/2 lbs.

2 tablespoons

pickling spice

2 cups

béchamel sauce (see note)

2 tablespoons

capers

1 tablespoon

caper brine

small bunch fresh parsley for garnish

Cooking instructions

* Step 1

Pierce the onion with the cloves. in a large pot of lightly salted water add onions beef tongue and pickling spice and simmer over low heat until firm periodically skimming off any from that rises to the top about 1 1/2 hours

* Step 2

Remove and let cool in the stock making sure that the tongue remains completely covered by the stock

* Step 3

Once the tongue is cool peel off the skin and trim off any excess fat place the tongue back into the stock and cook over medium heat for about 10 to 15 minutes until warmed through remove the tongue from the stock and slice on a bias in the quarter inch thick pieces

* Step 4

In a medium sauce pan combine the Bechamel sauce and a quarter cup of the stock from the tongue and cook over low heat until warmed completely through stir in capers and caper brine

* Step 5

Play say egg noodles on a large serving platter and fan the tongue out overtop. Top with the sauce and garnish with parsley

* Step 6

For the Bechamel: One and a half cups milk 2 tablespoons unsalted butter one small onion finally chopped 2 tablespoons all-purpose flour 1 teaspoon salt one whole clove one Bayleaf 1/8 teaspoon freshly grated nutmeg and fresh ground white pepper

* Step 7

Bring the milk to a boil in a small sauce pan over high heat remove from the heat and set aside to keep warm

* Step 8

Melt the butter and a medium size sauce pan over medium heat add the onions and sauté until softened and translucent about three minutes gradually stir in the flour to form a roux and cook stirring frequently until well combined about one minute

* Step 9

Gradually whisk in warm milk burning the mixture to a boil and add the salt clove they leave and not Meg reduce the heat to low and simmer until thickened about 20 minutes

* Step 10

Season with salt and white pepper and strain three fine mesh strainer set aside to keep warm for serving or pour into a jar or plastic container and star in refrigerator for up to one week

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