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Le Chaudron recipe
Langue de bœuf sauce piquante
Beef tongue with tangy sauce
⏱ 180 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1beef tongue
3pickles, chopped
2 tbspcapers
2shallots, chopped
200 ml (¾ cup)dry white wine
2 tbsptomato paste
1bouquet garni
- 1 beef tongue
- 3 pickles, chopped
- 2 tbsp capers
- 2 shallots, chopped
- 200 ml (¾ cup) dry white wine
- 2 tbsp tomato paste
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the tongue in a pot of cold water with the bouquet garni and bring to a simmer, skimming.
- Simmer gently for 2½ hours until tender.
- Peel while still hot and slice on the bias.
- For the sauce, cook the shallots, deglaze with the white wine and add the tomato paste.
- Add the pickles and capers and simmer for 10 minutes.
- Spoon the hot sauce over the tongue and serve with steamed potatoes.
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