Beef Tongue with Baked Potatoes and Celery Root Purée

Ingredients

• Beef tongue 1 piece
• Carrot 1 piece
• Celery stalk 2 pieces
• Bay leaf 4 pieces
• Thyme 3 sprigs
• Garlic 4 cloves
• Onion ½ heads
• Spanish onions 3 pieces
• Potato 8 pieces
• Celery salt 1 piece
• Red Grape Juice 10 fl oz
• Butter 5 oz
• Milk 10 fl oz
• Olive Oil 5 fl oz
• 10% cream 5 fl oz
• White Balsamic Cream to taste
• Passata Tomato Sauce 0 oz
• Ground Black Pepper 6 pieces
• Green peppercorns 6 pieces
• Salt to taste
• Powdered Sugar to taste
• Truffle to taste
• Foie Gras 15 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 390°F.

Step 2

Chop the onion coarsely and sauté it in a large pot with olive oil.

Step 3

Add 3 unpeeled garlic cloves, coarsely chopped carrots and celery, then a few sprigs of thyme, allspice, and black pepper, along with tomato paste. Sauté everything together until lightly caramelized.

Step 4

Add 50 ml of red wine and stir.

Step 5

Place the tongue in a pot and cover it with cold water. Bring to a boil, add salt, and simmer on low heat for 2 hours. Towards the end of cooking, add a bay leaf. The broth should be slightly over-salted.

Step 6

Pour coarse salt onto a baking sheet, place unpeeled potatoes on top, and bake in the oven for 40 minutes.

Step 7

Dice the celery root into random pieces. The smaller the pieces, the quicker they will cook. Also, chop the onion in the same manner.

Step 8

In a pot, pour in a little olive oil, add butter, and sauté the onion until translucent. Add the celery, stir, and heat it through for a bit.

Step 9

Add 100 ml of cold water and milk. Cook over low heat until the celery is tender.

Step 10

Slice the red onion into thin strips and sauté it in a skillet with olive oil and butter, making sure to cook it over low heat and stir continuously.

Step 11

When the onion softens, add 250 ml of wine. Continue to simmer over low heat until the onion is completely tender.

Step 12

Add cream to the softened cooked celery and heat for 5–7 minutes, stirring occasionally.

Step 13

Add balsamic cream to the cooked onions, stir, and simmer for another 5 minutes.

Step 14

Blend the cooked red onion until smooth. For a smoother texture, you can strain the onion sauce through a sieve.

Step 15

Transfer the celery root to a clean blender bowl using a slotted spoon. Blend until smooth. If needed, add the cooking liquid. Pour in a bit of cream.

Step 16

Strain the broth from the tongue. While the tongue is still hot or warm, remove the skin. A cold tongue will not peel easily.

Step 17

Peel the baked potatoes and slice them into rounds about 7 mm thick.

Step 18

In a skillet, heat olive oil and quickly sear the foie gras until it develops a caramelized crust on both sides. Transfer to a clean baking sheet.

Step 19

In the same skillet, add the potatoes, 2 whole garlic cloves, and 2 sprigs of thyme, along with a piece of beef tongue that is 2-3 cm thick. Sear everything on both sides and transfer to a baking tray with the foie gras. Place the tray in the oven for 2 minutes.

Step 20

Sprinkle a little powdered sugar on the foie gras and caramelize it with a torch. If you don't have a torch, you can skip this step.

Step 21

Place the potatoes on a plate, drizzle with onion sauce, layer the tongue on top, followed by the foie gras. Arrange celery purée on the sides, pour over with demi-glace, and garnish with grated truffle.