Beef tongue with chili sauce
8 servings
90 minutes
Beef tongue with chili sauce is a dish that embodies the sophistication of French cuisine and the fiery passion of southern flavors. The tender, soft tongue undergoes a long cooking process, absorbing the aromas of vegetables and spices before transforming into an exquisite delicacy. The spicy sauce made from tomatoes, garlic, and dried chili peppers fills the dish with depth of flavor and a mild heat, creating a delightful balance between the meat's tenderness and the fiery aroma. A crispy crust after frying adds textural contrast, while fresh parsley completes the composition. This dish is perfect for a festive dinner or a gastronomic journey through flavors, providing pleasure in every bite. Beef tongue with chili sauce is a masterful combination of tenderness and fiery spice that leaves an indelible impression.
1
Place coarsely chopped celery, a halved onion, five cloves of garlic, and tongue in a pot, cover with water, put on heat and bring to a boil with a loosely covered lid.
- Celery: 4 stems
- Onion: 2 heads
- Garlic: 10 cloves
- Beef tongue: 1 kg
2
Reduce the heat and simmer for 4-5 hours, then strain and discard the vegetables. Cool down, remove the skin from the tongue, cut off all the unclean parts, and place in a closed container in the refrigerator.
3
Remove seeds from the chili and place it in a small pot, cover with water and bring to a boil. Cook under a loosely covered lid at a gentle simmer for 1 hour, then strain and grind in a vegetable mill. Transfer the resulting paste to a bowl and add a teaspoon of dried garlic and salt.
- Dried chili peppers: 20 pieces
- Ground dried garlic: 2 teaspoons
- Salt: to taste
4
In a large skillet, heat 3 tablespoons of olive oil, add 5 crushed garlic cloves and sauté. Add chopped onion, sauté, then pour in tomato paste and sauce, add chili flakes, sugar, salt, pour in 1.5 cups of water, and cook for 15-20 minutes.
- Olive oil: 300 ml
- Garlic: 10 cloves
- Onion: 2 heads
- Tomato paste: 200 g
- Tomato sauce: 80 g
- Chili pepper flakes: 1 teaspoon
- Sugar: 1 tablespoon
- Salt: to taste
5
Slice the tongue into 7-8 mm thick pieces. Crack the eggs into a small bowl and beat lightly. Heat the remaining oil in a pan. Sprinkle the tongue slices with dried garlic, salt them, coat in flour, dip in egg, and fry until golden.
- Beef tongue: 1 kg
- Chicken egg: 5 piece
- Olive oil: 300 ml
- Ground dried garlic: 2 teaspoons
- Salt: to taste
- Wheat flour: 240 g
6
Place the tongue on a plate, sprinkle with parsley, and serve with warm chili sauce.
- Beef tongue: 1 kg
- Parsley: 5 stem