set HyperTextList = [ #138:temp0,#30:temp1,#58:temp2]
set VideoList = []
@
BRAISED BEEF TONGUE
Place the beef tongue in a large saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 20-25 minutes, skimming occasionally. Strain, reserving the cooking liquid. Rinse with cold water until the tongue is cool enough to handle. Make a small incision at the tip of the tongue and peel away the skin with your hands. Discard the skin. Preheat the oven to 375F. Place the slab of bacon, skin-side down in the bottom of a dutch oven. Place the tongue, carrots, onions and bouquet garni in the pan. Place the pan on a moderately hot burner until the bacon turns golden-brown, about 20 minutes. Add the wine and boil hard until reduced by two-thirds. Pour enough reserved cooking liquid into the pan to cover the tongue by two-thirds. Season with salt and pepper. Bring to a boil. Cover the tongue with a piece of buttered wax paper. Place the cover on the pan and put the pan in the oven. Cook for 3 hours, turning the tongue over every 30 minutes. The tongue is cooked when the blade of a knife passes through it easily. Place the tongue on a serving platter, and strain and reserve one cup of the cooking liquid. In a medium-sized saucepan, melt the butter over a medium heat and whisk in the flour. Cook for one minute. Stir in the reserved cooking liquid and boil until thickened, about 5-10 minutes. Stir in the pickles and capers and return to a boil. Spoon the sauce over the tongue before serving.
