Slow-cooked beef tongue
A recipe that brings the flavours of days gone by back to the table
Once a luxurious dish of the past, it has now become a highly appreciated delicacy thanks to its intense flavour. The quality of the meat produced in Vallagarina makes it ideal for this preparation. Follow the recipe step by step and serve it to your guests: a gourmet dish that will transform your cooking!
Ingredients
- 1 unsalted beef tongue
- 1 celery stalk
- 1 carrot
- 1 onion
- 2 garlic cloves
- 200 g parsley
- cream, as needed
- salt and pepper, as needed
Method
- Place the beef tongue in a vacuum-sealed bag together with the vegetables cut into pieces and cook at 70°C for 24 hours.
- Once cooked, open the bag and separate the tongue from the cooking liquid, immediately removing the skin and rapidly chilling the meat.
- Meanwhile, reduce the cream over the heat, then add the parsley purée, prepared by
- blanching the parsley, cooling it in iced water and blending it.
Cut the tongue into parallelepiped-shaped pieces, then brown them on a griddle. - Serve the meat on a base of reduced cooking juices and glaze it with the parsley and cream sauce.
This dish is particularly well suited to being served with potatoes and celeriac from Val di Gresta, accompanied by a good glass of ruby-red Enantio wine.
Calories per serving: approximately 145 kcal per 100 g of product.
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