Langue de boeuf sauce piquante

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.