Photograph of the finished Langue de boeuf sauce piquante

France · Lưỡi bò luộc xốt chua cay

Langue de boeuf sauce piquante

4 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tongue Beef tongue 3.5 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Caper buds Caper buds 4.2 oz
  • Photograph of Cucumber Cucumber 11.3 oz
  • Photograph of Wine vinegar Wine vinegar ⅔ cup
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Unsalted butter Unsalted butter 6.3 oz
  • Photograph of Flour Flour 3.5 oz
  • Photograph of Parsley Parsley 2.8 oz

Method

  1. 1 Soak the beef tongue in cold salt water for 1 hour, then blanch for 10 minutes and rinse thoroughly.
  2. 2 Boil the tongue with carrots and onions for 3 hours until a toothpick can easily pierce it.
  3. 3 Peel off the rough skin of the tongue while it's still hot; once it cools, the skin will stick and won't peel off.
  4. 4 Melt the butter with the flour for 2 minutes, then pour in the hot boiling water and stir for 6 minutes until thickened.
  5. 5 Add the wine vinegar, tomato sauce, capers, and chopped pickled cucumbers, then simmer for 8 minutes.
  6. 6 Slice the tongue into 1 cm thick slices, then drizzle with sauce and sprinkle with parsley.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: high-pressure boiling for 55 minutes, then release the pressure naturally; continue peeling the skin while the tongue is still hot.

Start cooking