Braised Tongue


1 fresh calf tongue (about 3 lbs)

8 C+ chicken broth
1 C+ red wine
2 medium yellow onions, peeled and quartered
1 large carrot, peeled and coarsely chopped
1 plump, fresh garlic head, divided into cloves, peeled and smashed
10 black peppercorns
4 thyme sprigs
2 bay leaves

Cover the tongue and remaining ingredients with broth (or equal parts broth and water) and wine. Bring just to a boil and reduce heat to a simmer. Skim off the froth on the surface after a few minutes. Simmer, covered, until tender for 2 1/2 to 3 hours. Remove tongue, and briefly plunge into an ice and cold water bath to cease the cooking process. Drain, then begin skinning with fingers and a paring knife. The skin should come off easily. Trim away the small bones and gristle.

To carve, place the tongue on its side and, starting at the tip, cut slices on the diagonal.

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