Anthony Bourdain’s Strange Beef Tongue

Ingredients

• 1 piece Beef Tongue (about 2‑3 lb, trimmed of excess fat)
• 12 cups Water (enough to cover tongue by ~3 inches)
• 1 piece Onion (medium, chopped)
• 1 piece Leek (white part only) (thinly sliced)
• 1 piece Carrot (small, sliced)
• 1 leaf Bay Leaf (for bouquet garni)
• 2 sprigs Parsley (fresh, for bouquet garni)
• 2 sprigs Thyme (fresh, for bouquet garni)
• 2 tablespoon Olive Oil (extra‑virgin)
• 1 tablespoon All-Purpose Flour (for thickening the sauce)
• 1.25 cup Madeira Wine (dry Madeira, divided (1 cup + ¼ cup))
• 1 tablespoon Sherry Vinegar (adds acidity)
• 2 cup Beef Stock (low‑sodium)
• to taste Salt
• to taste Black Pepper

Instructions

1. Simmer the Tongue

   Place the beef tongue in a large stockpot and add water until it sits at least three inches above the tongue. Bring to a gentle simmer over medium heat and cook for 1 hour 15 minutes, skimming any scum that rises to the surface.

   Time: PT1H15M

   Temperature: medium heat

2. Prep the Aromatics

   While the tongue simmers, finely chop the onion, thinly slice the white part of the leek, and slice the carrot. Assemble a bouquet garni by tying together the bay leaf, parsley sprigs, and thyme sprigs with kitchen twine.

   Time: PT10M

3. Remove and Peel the Tongue

   Using tongs, lift the tongue from the pot and set aside to cool for a few minutes. When cool enough to handle, use a sharp knife to shave away the outer skin, discarding any tough membrane.

   Time: PT10M

4. Sauté Vegetables

   In the same pot (or a clean sauté pan), heat 2 Tbsp olive oil over medium heat. Add the onion and leek and cook, stirring occasionally, until golden brown, about 5 minutes. Add the carrot and cook an additional 2 minutes.

   Time: PT7M

   Temperature: medium heat

5. Create a Light Roux

   Sprinkle 1 Tbsp all‑purpose flour over the vegetables and stir continuously for 2 minutes to coat and cook the flour lightly.

   Time: PT2M

   Temperature: medium heat

6. Deglaze with Madeira and Vinegar

   Pour in 1 cup Madeira wine and 1 Tbsp sherry vinegar, stirring to dissolve any browned bits from the bottom of the pot.

   Time: PT1M

   Temperature: medium heat

7. Braise the Tongue

   Add 2 cups beef stock, the prepared bouquet garni, and the peeled tongue back to the pot. Bring to a boil, then reduce to a gentle simmer, season with salt and pepper, cover, and cook for 1 hour 30 minutes or until the tongue is fork‑tender.

   Time: PT1H30M

   Temperature: low simmer

8. Finish the Sauce

   Remove the tongue and set aside, keeping it warm. Strain the cooking liquid through a fine mesh strainer into a clean saucepan, discarding solids. Return to low heat, add the remaining ¼ cup Madeira and an extra splash of sherry vinegar if desired, and reduce until the sauce coats the back of a spoon, about 10 minutes.

   Time: PT10M

   Temperature: low heat

9. Slice and Serve

   Slice the braised tongue cross‑wise into ¼‑inch thick pieces. Arrange on a serving platter and spoon the reduced Madeira sauce over the top. Serve immediately with your choice of sides.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g