Place the tongue in a large saucepan and add salted water to cover. Bring to a boil. Reduce heat, and simmer for 30 minutes. Drain. Combine the wine, vinegar, oil, carrots, onions, garlic, and bouquet garni in a shallow earthenware dish. Place the tongue in the marinade, turning to coat well. Season with salt and pepper. Marinate for 1-2 hours at room temperature, covered, or overnight, refrigerated, turning occasionally. Preheat the oven to 425F. Drain the tongue, reserving the marinade. Melt the lard or butter in a large ovenproof saucepan and brown the tongue. Stir in the reserved marinade, the tomato purÄe, and the flour. Bring to a boil, then cover and place pan in oven for 1 1/2 hours. Remove the tongue from the saucepan and peel away the skin with a sharp knife. Continue cooking for 1 1/2 hours. To serve, slice the tongue and arrange it on a plate. Spoon over some of the cooking liquid and sprinkle with the pickles.
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4 1/2 lbs beef tongue
3 cups Chenin Blanc wine
1 tbsp red wine vinegar
2 tbsp cooking oil
3/4 cup diced carrots
2/3 cup chopped onions
3 cloves garlic, crushed
1/2 cup lard or unsalted butter
1 tbsp tomato purÄe
3 tbsp flour
1 cup diced pickles
1 bouquet garni
salt, pepper
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45
mn
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210
mn
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Serve with a dry white wine, such as a Chenin Blanc.
