Beef Tongue with Spicy Sauce

Name: Beef Tongue with Spicy Sauce
Yield: 6 servings
Ingredients: 1 Beef tongue; 1 Onion; 1 sprig Thyme; 1 Bay leaf; 1 Turnip; 3 Carrots; Leek; 1 celery stalk; 2 Cloves; 3 beef bouillon cubes; 5g Black peppercorns; 2 liters Water; Ground black pepper; 30g Butter; 3 tablespoons Flour; 5cl Alcohol or wine vinegar; 20cl White wine; 3 tablespoons Tomato paste; 1 Sliced shallot; 2 tablespoons Capers; 4 Pickles sliced; 25cl Cooking broth; 1 Glass Vinegar

CCookeo

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

1 Beef tongue
1 Onion
1 sprig Thyme
1 Bay leaf
1 Turnip
3 Carrots
Leek
1 celery stalk
2 Cloves
3 beef bouillon cubes
5g Black peppercorns
2 liters Water
Ground black pepper
30g Butter
3 tablespoons Flour
5cl Alcohol or wine vinegar
20cl White wine
3 tablespoons Tomato paste
1 Sliced shallot
2 tablespoons Capers
4 Pickles sliced
25cl Cooking broth
1 Glass Vinegar

Cookeo Instructions

Soak the beef tongue in vinegar water for at least 20 minutes.

Peel all the vegetables and prick the onion with the cloves.

Place the tongue, the clove-studded onion, thyme, bay leaf, carrots, turnip, celery, beef bouillon cubes, ground black pepper, whole peppercorns, leek, and water in the bowl. Cook under pressure for 1 hour.

CookeoPressure Cook·60 min·Pressure: High·Quick release

Adjust seasoning if needed and cook under pressure for another 30 minutes. Then set the tongue aside.

CookeoPressure Cook·30 min·Pressure: High·Quick release

For the spicy sauce: In the Cookeo bowl, melt the butter in 'sauté' mode + add the sliced shallot. Add the flour to make a roux. Pour in the vinegar and wine and let reduce for a few minutes.

CookeoBrown

Add the cooking broth from the tongue, tomato paste, sliced pickles, and capers.

Peel the tongue, cut into nice slices, and spoon the sauce over.

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