Beef tongue simmered with hay
- 1 Beef tongue (about 1.5 kg)
- 50 g Butter
- 1 Rosemary sprig
- 2 handles For the aromatic filling
- 1 Natural hay (on sale in herbalists)
- 1 Carrot
- 1 clove Onion
- 50 g Ail
- 2 Raisin
- 1 sheet Clove
- 1 brin Laurier
- 3 Rosemary
- 1 tablet Peppercorns
- 2 l Beef broth
- 5 big Wine (Languedoc wine type)
- 1 For the onion compote
- 1 Onion
- 2 pods Clove
- 1/2 c. coffee Rosemary sprig
- 30 g Ail
- 400 g Turmeric powder
- Potato shot
- In a Dutch oven, put all the ingredients in the filling. Add the language. Pour the wine. Cook 1 hour 30 minutes with small tremors and covered. The tongue is cooked when the knife easily penetrates the thick part.
- For the onion compote: put the chopped onions in a casserole with 30 g of butter, clove and 1 clove of garlic disguised. Add 50 cl of water. Cover and simmer for 1 hour over low heat.
- Remove the lid, reduce the cooking liquid. Salt, pepper, add turmeric and mix. Cover and leave on standby.
- Cook unpeeled potatoes in boiling salted water with 1 sprig of rosemary. Cool them under water and cut them in half. Mix with onion compote and keep warm.
- Remove the skin from the tongue while it is still warm. Cut into slices, then into sticks.
- Filter the cooking broth through a fine strainer. Boil it and reduce until it becomes syrupy. Stir in 50 g diced butter while whisking for a smooth sauce. Add the tongue sticks.
- Arrange on the plates a little stew of onions and tongue in sauce. Serve sprinkled with a pinch of chopped rosemary.