Tongue with Mustard-Horseradish Sauce Recipe
Posted by danky in Recipes on 01 4th, 2009 | no responses
Active time: 30 min Start to finish: 3 1/2 hr

Serves 6.


INGREDIENTS
for tongue
1(3‚-lb) fresh beef tongue
1large onion, sliced
6garlic cloves, smashed
1bay leaf
1whole star anise
1/2teaspoon black peppercorns
2tablespoons salt
for sauce
1/4cup chopped shallot (1 large)
2tablespoons unsalted butter
1 1/2tablespoons all-purpose flour
1/4cup heavy cream
2tablespoons whole-grain dijon mustard
1tablespoon bottled horseradish
1tablespoon chopped fresh flat-leaf parsley
1tablespoon chopped fresh dill
1/2teaspoon fresh lemon juice

DIRECTIONS
Cook tongue: Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue isfork-tender, 2 1/2 to 3 hours.


Transfer tongue to a cutting board (reserve 1‚ cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel–lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.


Make sauce: Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking,1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.


Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.


Slice tongue and serve with sauce.