Beef Tongue in Wine Sauce

Name: Beef Tongue in Wine Sauce
Prep time: 80 min
Cook time: 50 min
Yield: 4
Cuisine: Francesa
Ingredients: 500 grams veal tongue; 1 1/2 liters broth; 1 1/2 liters water; 400 grams onion, cut into strips; 25 grams garlic; 250 grams carrot, sliced; 300 grams leek, sliced; 80 milliliters olive oil; 400 milliliters white wine; 2 eggs; 1 cup flour; vegetable oil

Maxi Landa

This delicious dish is an option that will impress you at any event where you prepare it. Beef tongue is a very tender and rich meat that also pairs perfectly with the wine sauce. Puree it.

Reviewed by Editorial Team of Kiwilimón

Published: 10-03-2017

Preparation

30 mins

50 mins

Low

Brown the tongue in a pot with a little oil on all sides until toasted, then remove it. Add the vegetables to the pot and sauté them over low heat. When they are ready, add the wine and boil until it evaporates. Put the tongue back in and cover with broth and water. Cook with the lid on for 50 min until the tongue is tender (pierce it to check doneness). Once cooked and tender, drain it. Once it has cooled down, peel it. Slice and coat the tongue with flour and egg. Fry in plenty of oil and place the slices on absorbent paper to remove excess fat. Blend all the other ingredients for the sauce, strain the mixture, and add it to a pot along with the tongue. Let it reduce. Serve.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

53.7

kcal

2.69%

Carbohydrate, by difference

4.5

1.5%

Protein

2.6

5.2%

Total lipid (fat)

2.2

3.38%

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100

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Beef Tongue in Wine Sauce

Ingredients

Preparation

Nutritional information

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