Cold Beef Tongue With Horseradish

Name: Cold Beef Tongue with Horseradish (Upgraded)
Total time: 4 h 30 min
Yield: 6
Cuisine: French
Ingredients: 3 lbs Beef Tongue; 1 Yellow Onion-quartered; 2 Bay Leaves; 1 tbsp Black Peppercorns; 1 tsp Salt; 1/2 cup Dry White Wine; 1/2 cup Crème Fraîche; 2 tbsp Prepared Horseradish; 1 tbsp Dijon Mustard; 1 tsp Lemon Juice; 1 tbsp Fresh Parsley-chopped; 1/4 tsp Salt; 1/8 tsp Black Pepper

⏱4h 30m

👥6

🔥380 cal

Medium

🍽️French

A refined version of cold beef tongue, featuring a more complex horseradish cream sauce with Dijon mustard and fresh herbs.

3 lbs Beef Tongue

1 Yellow Onion-quartered

2 Bay Leaves

1 tbsp Black Peppercorns

1 tsp Salt

See all 13 ingredients ↓

(0 reviews)

⏱4h 30m

👥6

🔥380 cal

Medium

🍽️French

A refined version of cold beef tongue, featuring a more complex horseradish cream sauce with Dijon mustard and fresh herbs.

#Beef #Cold Dish #Horseradish #French Inspired

Instructions

Place Beef Tongue in a large pot and cover with cold water.
Add Boiling Liquid ingredients to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the tongue is very tender. A fork should easily pierce it.
Remove the tongue from the pot and let it cool slightly. Peel off the skin while it's still warm (it should slip off easily).
While the tongue cools, prepare the Horseradish Cream: In a small bowl, combine all Horseradish Cream ingredients and mix well.
Once the tongue is completely cool, slice thinly and serve with the Horseradish Cream.

Ingredients

3 lbs 1.36 kg Beef Tongue
1 1 Yellow Onion-quartered
2 4 Bay Leaves
1 tbsp 15 mL Black Peppercorns
1 tsp 5 mL Salt
1/2 cup 120 mL Dry White Wine
1/2 cup 120 mL Crème Fraîche
2 tbsp 30 mL Prepared Horseradish
1 tbsp 15 mL Dijon Mustard
1 tsp 5 mL Lemon Juice
1 tbsp 15 mL Fresh Parsley-chopped
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black Pepper

Equipment

Large Pot
Small Bowl
Knife
Cutting Board

Instructions

Place Beef Tongue in a large pot and cover with cold water.
Add Boiling Liquid ingredients to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the tongue is very tender. A fork should easily pierce it.
Remove the tongue from the pot and let it cool slightly. Peel off the skin while it's still warm (it should slip off easily).
While the tongue cools, prepare the Horseradish Cream: In a small bowl, combine all Horseradish Cream ingredients and mix well.
Once the tongue is completely cool, slice thinly and serve with the Horseradish Cream.

Nutrition per serving

Calories 380

Ratings & Reviews

0 reviews

Cold Beef Tongue With Horseradish

Cold Beef Tongue With Horseradish

Ratings & Reviews

Comments

You May Also Like