Recipe: Veal tongue with orange

Name: Veal tongue with orange
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Ingredients: 1 veal tongue about 3.25 lb (1.5 kg); for the broth:1 peeled carrot; 1 peeled onion studded with 2 cloves; a little thyme flowers; 1 bay leaf; coarse salt 5 crushed peppercorns; a hint of ginger powder or grated; For the "gastrique":3 tablespoons wine vinegar; 1.4 oz (40 g) sugar cubes; 2 beautiful oranges zests and their juice; 1.1 cups (25 cl) veal stock (prepared); for the garnish:14 oz (400 g) macaroni; 0.3 cup (6 cl) olive oil; 1 small hint of garlic; 3.5 oz (100 g) pitted black olives roughly chopped

By chef patrick Asfaux 4.8/5 (6 reviews)

Prep 60 min

Cook 180 min

Total 4h

Servings 6 serv.

Braised veal tongue in orange gastrique and macaroni with crushed black olives

Ingredients for 6 servings

Adjust for

servings

1 veal tongue about 3.25 lb (1.5 kg)

for the broth:

1 peeled carrot
1 peeled onion studded with 2 cloves
a little thyme flowers
1 bay leaf
coarse salt 5 crushed peppercorns
a hint of ginger powder or grated

For the "gastrique":

3 tablespoons wine vinegar
1.4 oz (40 g) sugar cubes
2 beautiful oranges zests and their juice
1.1 cups (25 cl) veal stock (prepared)

for the garnish:

14 oz (400 g) macaroni
0.3 cup (6 cl) olive oil
1 small hint of garlic
3.5 oz (100 g) pitted black olives roughly chopped

Step-by-step directions

The day before:
Place your veal tongue in cold water and let soak until the next morning, changing the water several times.
The next morning:

1 In a large tall saucepan, put your broth ingredients then add 4 to 5.25 qt (5 liters) of cold water, bring to a boil, season with salt and pepper and plunge the tongue. Let cook 1 hour 15 minutes at a gentle simmer, skimming often to remove impurities.

2 While the tongue is cooking, prepare the sauce and garnish.

3 Using a vegetable peeler, remove the zests from the clean oranges (without white) cut them into fine julienne then place them in a small saucepan of cold water, bring to a boil for one minute and drain by pouring a little cold water over the strainer, set aside on a plate.

4 In a large pot, bring 4.25 qt (4 liters) of salted water to a boil (for macaroni)

5 While waiting for this to boil, cut your oranges in half and squeeze the juice.

6 Pour sugar and vinegar into a saucepan and cook, when you obtain caramel, add the orange juice, reduce by 2/3, finally add the veal stock, bring back to a boil, taste then remove from heat.