Tongue With Lentils Recipes

BRAISED TONGUE

Steps:

• Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
• Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
• Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
• Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
• Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
• To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.

LANGUE DE BOEUF AUX LENTILLES (BEEF TONGUE WITH LENTILS)

Steps:

• Heat two tablespoons of butter in large saucepan or small kettle and add onion and garlic. Cook, stirring, until wilted. Add ham and lentils and stir briefly.
• Add tomatoes with tomato paste, water, salt, pepper, bay leaf, thyme, parsley and tongue.
• Bring to boil and cover. Let simmer 35 minutes or until lentils are cooked. Remove tongue. Stir in the remaining butter. Slice tongue and serve with lentils.

TONGUE WITH LENTILS

Steps:

• Put tongue, lentils, water, bay leaf, onion with cloves, thyme, salt and pepper in a kettle and bring to boil. Let cook, uncovered, about 15 minutes.
• Meanwhile, trim off and discard stem end of leek. Carefully rinse between leaves of leek and drain well. Chop green and white parts of leek; there should be about 1 1/4 cups.
• Heat butter in a skillet and add chopped leek, chopped onions, garlic, salt and pepper. Cook, stirring, until onions are wilted. Add tomatoes and cook, stirring often, about 2 minutes.
• When tongue and lentils have cooked 15 minutes, add leek and onion in tomato sauce. Stir and continue cooking.
• Continue cooking 30 minutes longer for a total cooking time of 45 minutes. Discard onion studded with cloves and bay leaf. Add parsley and stir. Serve tongue sliced with lentils on the side.