Smoked Beef Tongue by @lesgourmandisesdeloubna

2h40

6 servings

🍖

1.5 kg

Beef tongue

🥕

2

Carrot

🧅

1

Onion

🫙

10

Cloves

🌿

1

Bouquet garni

⚫

1 tsp

Peppercorns

🧂

Salt

🍶

Vinegar

🧈

Butter

🥛

300 ml

Double cream

⚫

Black pepper

1

Charcoal

🫗

1 tsp

Neutral oil

  1. Soak
    • Beef tongue
    • Vinegar

    Soak the beef tongue 1 to 2 hours in cold water with a little vinegar.

  2. Rinse
    • Beef tongue

    Rinse the tongue, then plunge it into a large pot of boiling water.

  3. Add
    • Onion
    • Cloves
    • Carrot

    Add the onion studded with cloves, the carrots, the bouquet garni, the peppercorns and salt.

  4. Cook
    • Beef tongue

    Cook under pressure in a pressure cooker for 2 hours.

  5. Cut
    • Beef tongue

    Remove the skin, then cut the tongue into slices.

  6. Brown
    • Beef tongue
    • Butter

    Brown the slices in a knob of butter in a pan.

  7. Heat
    • Neutral oil

    Heat the charcoal, place it in aluminium foil in the centre of the dish, pour the oil over it, cover and let it smoke for 10 minutes off the heat.

  8. Pour
    • Double cream
    • Crushed black pepper

    Remove the meat, pour the cream into the pan, add the crushed pepper and a little salt, then let it reduce gently.

  9. Serve

    Serve hot with homemade mashed potatoes.

Smoked Beef Tongue by @lesgourmandisesdeloubna

2h40

6 servings

🍖

1.5 kg

Beef tongue

🥕

2

Carrot

🧅

1

Onion

🫙

10

Cloves

🌿

1

Bouquet garni

⚫

1 tsp

Peppercorns

🧂

Salt

🍶

Vinegar

🧈

Butter

🥛

300 ml

Double cream

⚫

Black pepper

1

Charcoal

🫗

1 tsp

Neutral oil

Preparation Steps

  1. Step 1/9

    Soak the beef tongue 1 to 2 hours in cold water with a little vinegar.

    🍖Beef tongue
    🍶Vinegar

  2. Step 2/9

    Rinse the tongue, then plunge it into a large pot of boiling water.

    🍖Beef tongue
    🍲Pot

  3. Step 3/9

    Add the onion studded with cloves, the carrots, the bouquet garni, the peppercorns and salt.

    🧅Onion
    🫙Cloves
    🥕Carrot
    🌿Bouquet garni
    ⚫Peppercorns
    🧂Salt
    🍲Pot

  4. Step 4/9

    Cook under pressure in a pressure cooker for 2 hours.

    🍖Beef tongue

  5. Step 5/9

    Remove the skin, then cut the tongue into slices.

    🍖Beef tongue
    🔪Knife
    🪵Cutting board

  6. Step 6/9

    Brown the slices in a knob of butter in a pan.

    🍖Beef tongue
    🧈Butter
    🍳Pan

  7. Step 7/9

    Heat the charcoal, place it in aluminium foil in the centre of the dish, pour the oil over it, cover and let it smoke for 10 minutes off the heat.

    Charcoal
    🫗Neutral oil
    Aluminium foil
    Dish with lid

  8. Step 8/9

    Remove the meat, pour the cream into the pan, add the crushed pepper and a little salt, then let it reduce gently.

    🥛Double cream
    ⚫Crushed black pepper
    🧂Salt
    🍳Pan

  9. Step 9/9

    Serve hot with homemade mashed potatoes.

Composition

Ingredients

Types

Meat, Vegetables, Spices, Herbs, Condiments, Dairy, Other, Oils

Ingredients

Beef tongue, Carrot, Onion, Cloves, Bouquet garni, Peppercorns, Salt, Vinegar, Butter, Double cream, Black pepper, Charcoal, Neutral oil

Notes

Beef tongue (one whole tongue), Onion (studded with cloves), Salt (to taste, for the cooking water, a little, added to the sauce), Vinegar (a little, for the soaking water), Butter (a knob, for browning the slices), Black pepper (crushed), Charcoal (one piece, for smoking), Neutral oil (poured over the hot charcoal)

Allergens

Sulphites, Milk

Dietetics

Dietary regimen

High-Protein, Low-Carb

Calories

420 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 4g, Fat: 32g, Fiber: 0.5g, Sugars: 2g

Nutritional Information

Minerals

Zinc: 4.5mg, Iron: 2.5mg, Sodium: 480mg, Potassium: 320mg

Vitamins

Vitamin B12: 3.5µg, Vitamin A: 400µg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 10 minutes

Overall

2 hours 40 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Knife, Pot, Pan, Aluminium foil, Dish with lid, Cutting board

Appliances

Pressure cooker

Type

Type

Type Of Dish

Main Course

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Melting

Flavors

Smoky, Savory, Peppery, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerate cooked tongue with sauce : 2-3 days (airtight container,below 4°C), Freeze cooked tongue (without cream sauce) : 2-3 months (airtight container or freezer bag,add fresh sauce after thawing)