Recipe: Veal Tongue with Fresh Tarragon Cream

Name: Veal Tongue with Fresh Tarragon Cream
Prep time: 30 min
Cook time: 120 min
Total time: 1590 min
Yield: 6 servings
Ingredients: 1 beautiful trimmed veal tongue (or beef tongue); 5 cl (1.7 fl oz) of white wine; 5 cl (1.7 fl oz) of alcohol vinegar; 1 peeled and chopped shallot; 15 cl (0.6 cup) of prepared veal stock; 1 beautiful branch of fresh tarragon; 10 cl (0.4 cup) of liquid cream (30%); 1 dash of olive oil; 120 g (4.25 oz) of spätzles; 1 teaspoon of turmeric; 6 crushed white peppercorns (mignonnette); fine salt and ground pepper; For the broth; 1 carrot, 1 onion studded with 3 cloves, a little thyme and bay leaf, salt and pepper (or a broth packet if needed)

By chef patrick Asfaux 4.9/5 (8 reviews)

Prep 30 min

Cook 120 min

Rest 24h

Total 26h30

Servings 6 serv.

Here is a recipe that many of you hesitate to make and yet it is not so complicated for an affordable price and a real gustatory pleasure

Ingredients for 6 servings

Adjust for

servings

1 beautiful trimmed veal tongue (or beef tongue)
5 cl (1.7 fl oz) of white wine
5 cl (1.7 fl oz) of alcohol vinegar
1 peeled and chopped shallot
15 cl (0.6 cup) of prepared veal stock
1 beautiful branch of fresh tarragon
10 cl (0.4 cup) of liquid cream (30%)
1 dash of olive oil
120 g (4.25 oz) of spätzles
1 teaspoon of turmeric
6 crushed white peppercorns (mignonnette)
fine salt and ground pepper
For the broth
1 carrot, 1 onion studded with 3 cloves, a little thyme and bay leaf, salt and pepper (or a broth packet if needed)

Step-by-step directions

This recipe is prepared over two days. Thus, you will only have to finish it on the day of the meal.
The day before the meal:

1 Make sure your tongue is clean, remove the cornea located underneath.

2 Prepare your broth either in the traditional way, or with the new products on the market.
Plunge your tongue into the broth, it must be completely covered with at least 15 cm of broth. Bring to a boil, then lower the heat and cook for two hours at a gentle simmer.

3 In the meantime, we will prepare our fresh tarragon infusion: In a saucepan, pour the vinegar, white wine, chopped shallot, peppercorn mignonnette, a little salt. Bring to a boil then add about twenty tarragon leaves. Return to a boil for a few moments, pour into a bowl and cover.
Thus, your preparation will infuse throughout the night.

4 After two hours, remove your tongue and test the cooking by inserting a needle into the thickest part. It should go in without resistance.

5 Then, on top, make a cut in the skin and "undress" your tongue: remove the fat and impurities at its base. Place it in a shallow dish covered with its broth then let cool and refrigerate.
The same day:

6 In a saucepan, pour your tarragon infusion, reduce by half then add the cream and veal stock. Bring to a boil again then blend, pass through a chinois (fine strainer) and keep in a bain-marie.

7 Boil 1 liter (1.1 qt) of salted water then add a small teaspoon of turmeric. When boiling, add your spätzles and cook for 18 minutes at a gentle simmer. Then, remove from heat and cover.
Finishing