Beef tongue braised in cider, pan-fried with caramelized apples and pumpkin puree with nutmeg
Difficulty level: easy
Servings 4 people
Ingredients
- 1 beef tongue (approximately 1 kg)
- 500 ml cider raw
- 300 ml chicken stock
- 800 g pumpkin
- 4 apples
- 2 onions
- 1 bouquet garni
- 100 g butter
- 20 g sugar
- Nutmeg
- Salt
- Pepper
Instructions
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Cook the tongue for 2 hours in water. Remove the skin while hot, then cut it into thick slices.
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Brown the slices in 30 g of butter with 2 sliced onions. Pour 500 ml of cider and let reduce. Add 300 ml of broth and the bouquet garni. Cover and simmer for 1 hour 30 minutes.
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Cut 800 g of pumpkin into cubes and steam it for 20 minutes. Mash with 40 g of butter, salt, pepper and grate a little nutmeg.
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Cut 4 apples into quarters. Caramelize them in 30 g of butter with 20 g of sugar for 10 minutes.
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Serve the tongue topped with cider sauce, with the pumpkin puree and apples.
Trick
Remove the skin from the beef tongue while it is still warm: it will come off much more easily.
© Delphine Constantini – Artichoke hearts for Interbev
