Beef tongue in capres sauce

Name: Beef tongue in capres sauce
Total time: 18000 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 stick celery; 3 onions; 1 broth; 2 maggi beef cubes; 1 carrot; 1/2 tsp white pepper; 2 clous de girofle; 2 laurel provence; 1 stick leeks; 1 salt; 1 For the sauce; 2 tsp capres; 20 grams butter; 1 tbsp all purpose flour; 100 ml dry white wine

Ebikebina @cook_2802393

Switzerland

yummy

Ebikebina @cook_2802393

Switzerland

yummy

Saved

Ingredients

5 hours

4 servings

4 stickcelery
3onions
1broth
2maggi beef cubes
1carrot
1/2 tspwhite pepper
2clous de girofle
2laurel provence
1 stickleeks
1salt
1For the sauce
2 tspcapres
20 gramsbutter
1 tbspall purpose flour
100 mldry white wine

Saved

Steps

5 hours

1

Clean the tongue thoroughly on a running hot water.
2

To further clean it, put the tongue into a pot with a very salty water and bring it to boil. You will see foam on the water, then drain the water, rinse the tongue and repeat the step up to 3 to 4 times until there is no foam coming out off the boiling water (then you know the saliva is completely washed off the tongue)
3

Peel the onions( don't slice), peel the carrot and cut in two, wash the celery and leeks thoroughly and cut 10cm pieces, peel the garlic and cut in rough pieces.
4

Put 600ml fresh water in a pan with the tongue and add all the vegetables and spices and half teaspoon of salt( broth, pepper and maggi cube).
5

Cover the pan and bring it to boil. Then reduce the heat so that the water is below boiling temperature (it most be hot but most not boil because it will make the tongue hard)
6

Leave it with 80C for 2 and half hours.
7

After 2 and half hours cooking, remove the tongue, put it on a plate and let it completely cool down.
8

Filter the hot broth into a container, and throw away the filtered vegetables and spices and you are left with the pure broth.
9

Take a stainless steel pan, take 1 tablespoon of all purpose flour and filtered into the pan.
10

Heat the pan with the flour and continuously stir it with wooden stick until it takes a dark golden colour and immediately add 20g of butter and keep on stirring and immediately add small quantity of still hot broth, it will immediately boil and continuing adding the broth and stirring until the whole broth is in the pan.
11

Then reduce the heat until it slowly boiling. Add 100ml of dry white wine and about 1-2 teaspoon of capres.
12

Keep it slowly boiling. Meanwhile, peel the tongue, and slice it 5mm pieces from top to bottom. Cut and throw away the bones if there's any. And add the sliced tongue into the sauce and slowly boil and stir occasionaly for 20 minutes.
13

It's best enjoyed with homemade mashed potatoes or alternatively long grain dry white rice.