Name: Beef Tongue with Clove Sauce (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Beef Tongue; 8 cups Beef Broth; 1 Yellow Onion-quartered; 2 Carrots-roughly chopped; 2 Celery stalks-roughly chopped; 1 tbsp Black peppercorns; 2 Bay leaves; 2 tbsp Butter; 2 tbsp All-purpose flour; 2 cups Beef Broth; 1 tsp Ground cloves; 1/2 tsp Salt; 1/4 tsp Black pepper

Recipe tier

A comforting and flavorful dish featuring tender beef tongue simmered in a simple yet aromatic clove sauce. This version focuses on accessibility and ease of preparation.

Total 4h

Serves 6

Steps 6

Ingredients 13

Beef Tongue
2 lbs 900 g Beef Tongue
Simmering Liquid
8 cups 1.9 L Beef Broth
1 1 Yellow Onion-quartered
2 2 Carrots-roughly chopped
2 2 Celery stalks-roughly chopped
1 tbsp 15 mL Black peppercorns
2 2 Bay leaves
Clove Sauce
2 tbsp 30 mL Butter
2 tbsp 30 mL All-purpose flour
2 cups 480 mL Beef Broth
1 tsp 5 mL Ground cloves
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper

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Equipment

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Instructions

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Place Beef Tongue in a large pot and cover with Beef Broth. Add Yellow Onion, Carrots, Celery stalks, Black peppercorns, and Bay leaves.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the tongue is very tender. Check occasionally and add more broth if needed.
Remove the tongue from the pot and let it cool slightly. Peel off the skin. This is easier when the tongue is still warm.
While the tongue cools, prepare the Clove Sauce. In a saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Beef Broth until smooth. Bring to a simmer, then stir in Ground cloves, Salt, and Black pepper. Cook for 5-10 minutes, or until the sauce has thickened.
Slice the peeled Beef Tongue and serve with the Clove Sauce.