Tongue with Mustard-Horseradish Sauce |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
1 (3 pound) fresh beef tongue |
1 large onion, sliced |
6 garlic cloves, smashed |
1 bay leaf |
1 whole star anise |
1/2 teaspoon black peppercorns |
2 tablespoons salt |
1/4 cup chopped shallot (1 large) |
2 tablespoons unsalted butter |
1 1/2 tablespoons all-purpose flour |
1/4 cup heavy cream |
2 tablespoons whole-grain dijon mustard |
1 tablespoon bottled horseradish |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh dill |
1/2 teaspoon fresh lemon juice |
Directions:
1. Cook tongue: 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. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
2. 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. Skim off fat from cooking liquid and pour liquid through a paper-towel–lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
3. Make sauce: Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
4. Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
5. Slice tongue and serve with sauce.
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