• Ingredients: 30
  • Serves: 6
  • Prep: 30 min
  • Bake: 3 1/2 hr

Tongue with mustard-horseradish sauce with chopped shallot, unsalted butter, all-purpose flour, heavy cream, whole-grain dijon mustard, bottled horseradish, chopped fresh flat-leaf parsley, chopped fresh dill, fresh lemon juice. To make this tongue with mustard-horseradish sauce for 6 persons you will need 30 min for preaparation and 3 1/2 hr for baking.

Ingredients

For tongue:

  • 1 fresh beef tongue
  • 1 large onion, sliced
  • 6 garlic cloves, smashed
  • 1 bay leaf
  • 1 whole star anise
  • 1/2 tsp. black peppercorns
  • 2 tbsps. salt

For sauce:

For topping

  • Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

Cook tongue:

  1. Step 1 Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients.

    For this step you will need

  2. Step 2 Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours.
  3. Step 3 Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle.
  4. Step 4 Skim off fat from cooking liquid and pour liquid through a paper-towel–lined sieve into a large bowl, discarding solids.

Make sauce:

  1. Step 5 Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened.

    For this step you will need

  2. Step 6 Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.

    For this step you will need

  3. Step 7 Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 638 Carbohydrates 20 g (7%)
Fat 46 g (70%) Protein 37 g (73%)
Saturated Fat 21 g (103%) Sodium 1,723 mg (72%)
Polyunsaturated Fat 3 g Fiber 2 g (9%)
Monounsaturated Fat 19 g Cholesterol 221 mg (74%)