Crock Pot Tongue With Capers

Name: Crock Pot Tongue With Capers
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 8-10 serving(s)
Ingredients: 1 (3 -4 lb) beef tongues, fresh, washed; 1 carrot, medium; 1 onion, medium, peeled; 6 cloves; 1 celery rib; 1 leek, trimmed; 1 orange, zest of, grated peel only; 1 tablespoon white vinegar; 3 bay leaves; 1 bunch fresh thyme; 5 peppercorns; 2 tablespoons coarse salt; 1/3 cup butter; 1 tablespoon flour; 1/2 cup tomatoes, small, peeled and pureed; 1/2 cup white wine; 1 tablespoon white vinegar; 4 tablespoons capers; 1 bunch fresh parsley, minced

Submitted by All-Natural-Nut

"This recipe is from a NYTimes article; "adapted from Elisabeth Bourgeois of Le Mas de Tourteron restaurant." After my hubby has declared on many occasions that he would "never even THINK about eating Tongue," I made this for my daughter and myself. It didn't look anything like Tongue, so I fibbed and said to hubby that it was a veal roast. He actually WANTED it when he saw the incredible presentation, and when he tried it, he RANTED and RAVED for an hour, saying multiple times that I had to make that again. It was very hard for me to keep from smirking. :) Let's keep this between us, eh? I'd like to continue feeding this to my family as a "veal roast" for years to come!"

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Ready In:: 12hrs 15mins
Ingredients:: 19
Serves:: 8-10

ingredients

1 (3 -4 lb) beef tongues, fresh, washed
1 carrot, medium
1 onion, medium, peeled
6 cloves
1 celery rib
1 leek, trimmed
1 orange, zest of, grated peel only
1 tablespoon white vinegar
3 bay leaves
1 bunch fresh thyme
5 peppercorns
2 tablespoons coarse salt
¹⁄₃ cup butter
1 tablespoon flour
¹⁄₂ cup tomatoes, small, peeled and pureed
¹⁄₂ cup white wine
1 tablespoon white vinegar
4 tablespoons capers
1 bunch fresh parsley, minced

directions

In a large crock pot, add 4 qts water. add tongue and cook on high for a couple hours. remove tongue and throw out water.
Now add 4 qts of fresh water, carrot, onion pierced with cloves, celery, leek, orange peel, vinegar, bay leaves, thyme, peppercorns, salt, tongue, and cook on low 8-10 hours.
Before tongue finishes cooking, melt butter in a saute pan. Add flour, stirring to make a roux. add about 1 cup tongue cooking water, the tomato, wine, remaining vinegar, capers and a little salt and pepper. Bring to a boil and simmer for about 15 minutes over a low heat, until sauce reduces a bit. adjust salt and pepper to taste.
When tongue is done, remove, and peel skin with point of a knife. Then cut tongue on a diagonal in slices about 1/4 inch thick and arrange on serving platter. Pour sauce over slices and sprinkle with parsley.
[If you don't have a crock pot, the same recipe can be made by cooking in a large pot on the stove. First boil for 20 minutes, then with fresh water, boil then simmer for 2 hours.].

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RECIPE SUBMITTED BY

All-Natural-Nut

United States

I love old fashioned cooking; as traditional as you can get. Also, I tend to care more about nutrition than flavor; although my DH cares more about restaurant-quality-flavor than nutrition. So my recipes are likely to be a nice blend of both (Of course the traditional recipes have a tendency to have amazing flavor AND nutrition anyway!) Also, I am willing to do the extra work that releases the most nutrition in a recipe, so mine will not necessarily be the easiest recipes. On the other hand, I'm a freak for efficiency, so you can bet I'll find the simplest way to capture it all.

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