Beef tongue in cream
4 servings
255 minutes
Beef tongue in cream is an exquisite dish of European cuisine that captivates with its tender taste and rich texture. Historically, tongue was considered a delicacy often served at aristocratic tables. Slow boiling makes it incredibly soft, while the creamy sauce adds a refined velvety quality. Sautéed with onions, it acquires a light caramel note that enhances its depth of flavor. The dish pairs perfectly with mashed potatoes or a light vegetable garnish, and its richness makes it an excellent choice for a festive dinner. It is not just food — it is a gastronomic pleasure worthy of the finest restaurants.
1
Boil the tongue: rinse it with cold water, place it in a deep pot, cover with cold water, add peppercorns, bay leaf, and salt (1 tbsp), bring to a boil, cover with a lid and simmer for 4 hours.
- Black peppercorns: 5 piece
- Bay leaf: 3 pieces
- Salt: 1 tablespoon
2
Cool the cooked tongue to room temperature, remove the skin, and slice into thick pieces.
3
Peel the onion and slice it into half rings.
4
Pour oil into the pan, add onion, and sauté until soft.
5
Add salt and pepper, and fry for 2 minutes on each side. Pour in the cream, cover with a lid, and simmer on medium heat for 5 minutes.
- Beef tongue: 1500 g
- Sunflower oil: 20 ml
- Onion: 2 pieces
- Cream 20% fat: 250 g
- Salt: 1 tablespoon
- Black peppercorns: 5 piece
