Tongue Stew
4 servings
180 minutes
Tongue ragout is a tender and aromatic dish of European cuisine that harmoniously combines traditional spices with the rich flavor of veal tongue. The history of this dish dates back centuries when tongue was considered a delicacy served at royal feasts. Slow simmering in fragrant broth with vegetables, spices, and herbs makes the meat soft and juicy, while butter adds a rich taste. Oregano and garlic add a special spiciness to the dish, creating a rich and layered aroma. This ragout pairs excellently with white rice that absorbs the flavor nuances of the sauce, making each spoonful a true gastronomic delight. A wonderful choice for a cozy family dinner or festive gathering.
1
Place the tongue in a medium-sized saucepan and cover with water.
- Veal tongue: 450 g
2
Add a quartered onion, chopped carrots and celery, throw in a bay leaf, clove, peppercorns, and add salt. Cook for 1.5–2 hours until soft. Then remove the tongue and cool it down, strain the broth through a sieve and set aside. Carefully peel the skin off the tongue and slice it into thin strips.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Bay leaf: 4 pieces
- Carnation: 1 piece
- Salt: 1.5 teaspoon
- Black peppercorns: 2 teaspoons
3
In a large saucepan, melt the butter, add the chopped red onion, and sauté, stirring, for 10 minutes. Add the crushed garlic and sauté for another 2 minutes. Then add the tongue, pour in the broth, cook everything together for about 8 minutes, add the chopped oregano, and remove from heat.
- Butter: 40 g
- Red onion: 1 head
- Garlic: 6 cloves
- Oregano: 0.5 bunch
4
Serve the tongue stew hot with white rice.