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Cubes of Beef Tongue with Aioli Sauce Recipe
Flavors of France
Soaking time: 12 hours
Cooking time: 4 hours
Total time: more than 2 hours
Preparation time: 30 minutesSoaking time: 12 hours
Cooking time: 4 hours
Difficulty: Easy
Ingredients
Ingredients for 4-6 servings
- 1 beef Tongue
- 1 glass of vinegar
- 2 carrots
- 2 onions
- 1 bouquet garni
- 4 level tbsp. coarse salt
Sauce
- 5 cloves of garlic
- 1 egg yolk
- 200 ml (3/4 cup) oil
- Salt and pepper
Method
- Soak the tongue overnight in a large amount of cold water.
- Pour 2 liters (8 cups) water into a Dutch oven or cocotte. Add the glass of vinegar, bouquet garni, coarse salt, and peeled sliced carrots and onions. Bring to a boil, then cook for 1 hour over low heat. Allow to cool.
- Drain the tongue and immerse it into a large pot of boiling water. Cook for 10 minutes, drain and skin.
- Place the skinned tongue into the court bouillon and bring to a boil; cover and cook gently for 3 hours.
- Meanwhile, prepare the aioli. Peel the garlic cloves and crush them in a garlic press. Place in a bowl and add the egg yolk and mix well. Gradually whisk in the oil, as if making a mayonnaise. Season with salt and pepper. Refrigerate.
- Drain the tongue, cut into cubes and serve warm with the aioli.
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Collaboration: VFC and Produits tripiers de France
Collaboration: VFC and Produits tripiers de France
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