Langue de Boeuf Braisee (lahng d’berf bray-zay) makes a delicious change for a weekend lunch or dinner.
Serve it with baked potatoes and a green vegetable.
1 X 4 lb. ox tongue, scrubbed and boiled for
10 minutes, then plunged into cold water bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 oz. butter
1 tablespoon olive oil medium-sized onions, thinly sliced
2 garlic cloves, crushed large carrot, scraped and sliced celery stalks, trimmed and chopped
2 parsley sprigs
1 teaspoon salt
1 teaspoon black pepper
14 oz. canned peeled tomatoes
1 teaspoon dried marjoram
1 teaspoon dried oregano
4 tablespoons Madeira
1 fl. oz. extra dry white vermouth
1 fl. oz. water
2 bacon slices
Place the tongue and the bouquet garni in a large saucepan. Pour over enough cold water just to cover the meat and place the pan over moderately high heat. Bring the water to the boil. Reduce the heat to low, cover the pan and simmer the tongue for 2 hours. Remove the tongue from the pan and set it aside to cool. Discard the water and the bouquet garni. When the tongue is cool enough to handle, remove the skin.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a flameproof casserole, large enough to hold the tongue in one piece, melt the butter with the oil over moderate heat.
When the foam subsides, add the onions, garlic, carrot, celery and parsley and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. Reduce the heat to low, add the tongue and cook it for 10 minutes on each side. Add the salt, pepper, tomatoes with the can juices, marjoram and orcgano. Pour in the Madeira, vermouth and water.
Increase the heat to high and bring the liquid to the boil. Place the bacon slices over the exposed portion of the tongue.
Remove the casserole from the heat, cover it and place it in the bottom of the oven. Bake for 2 hours, basting frequently and turning the meat once during the cooking time. Add a little more water during cooking if necessary.
Remove the casserole from the oven and serve at once.