Beef Tongue in Mushroom Sauce
Beef Tongue in Mushroom Sauce
With the video above, you will learn how to first cook the beef tongue. After you have done that, you can use the tongue in the recipe below. Beef tongue in mushroom sauce is a french recipe which yields amazing results, especially when you use the juices from the pressure-cooked tongue to make the sauce!
Yields:
4 portions
Ingredients:
- A cooked beef tongue, sliced into chunks
- Beef juice or stock
- 4 cups of sliced mushrooms
- 1 large onion, julienned
- 3 cloves of garlic, minced
- 1/2 cup of cooking sherry
- 1 cup of fresh chopped parsley
- All purpose flour
- vegetable oil
- Salt and pepper to taste
Making a roux:
A roux is thickening agent. It is a paste made by combining flour and oil with a whisk until it’s the consistency of toothpaste. By quickly whisking a little bit of roux at a time into a simmering liquid, you can thicken that liquid to your liking. Once the liquid is thickened to the texture that you want, simply turn the heat down to low and simmer the sauce for 5 minutes so that the flour cooks. For this recipe, you should make a roux using 3/4 cup of flour. You may not use it all, but it’s better to have more than less.
Cooking Instructions:
- Put a little bit of vegetable oil in the bottom of a sauce pan or pot, and begin to fry the onions, garlic, parsley and mushro0ms just until the mushrooms and onions and soft and cooked through.
- De-glaze the vegetable mixture with the cooking sherry, letting the alcohol evaporate for a few minutes.
- Add the beef juice (I would use about 4 to 6 cups) and bring to a simmer.
- Thicken the sauce with the roux as per instructions above. Season with salt and pepper to taste.
- Add the slices of cooked beef tongue and cook on med low heat for about 15 minutes to heat everything up.
- Serve with your favorite starch such as rice pilaf, or garlic mashed potato.