Veal Tongue Braised with Herbs and White Wine
80% автентично · European
A flavorful variation where veal tongue is slowly braised in a rich liquid infused with white wine, aromatic vegetables, and herbs, resulting in an incredibly tender and deeply flavored dish.
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Съставки
- Veal tongue1 kg
- Dry white wine250 ml
- Beef broth500 ml
- Carrot1, chopped
- Celery stalk1, chopped
- Onion1, chopped
- Garlic3 cloves, smashed
- Fresh thyme sprigs2
- Fresh rosemary sprig1
- Bay leaf1
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Стъпки
- 1
Rinse the veal tongue. Pat dry.
- 2
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the veal tongue on all sides until browned.
- 3
Remove the tongue and set aside. Add chopped onion, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes.
- 4
Add smashed garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
- 5
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2 minutes.
- 6
Return the tongue to the pot. Add beef broth, ensuring the tongue is mostly submerged. Season with salt and pepper.
- 7
Bring to a simmer, then cover and reduce heat to low. Braise for 3-4 hours, or until the tongue is very tender. Check liquid levels periodically and add more broth or water if needed.
- 8
Remove the tongue from the braising liquid. Let it cool slightly, then peel off the outer skin.
- 9
Slice the tongue. You can strain the braising liquid and reduce it to serve as a sauce, or simply serve the tongue with some of the liquid.
- 10
Garnish with fresh parsley before serving.
