Beef tongue simmered with hay - Beef tongue simmered with hay - Healthy and gourmet meal idea

Beef tongue simmered with hay

Prep Time50 mins
Cook Time55 mins
Total Time55 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Bistro cuisine, Chef's recipe, Meat and poultry, Place
Servings: 4
Calories: 120kcal


  • 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
  • Butter
  • 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.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *