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Langue de Boeuf à la Française is a classic French Mediterranean dish featuring tender beef tongue braised with aromatic vegetables, red wine, and herbs. This elegant dinner showcases the traditional French technique of slow-cooking tough cuts into succulent masterpieces. The dish is rich, flavorful, and perfect for special occasions.
Prep
20 min
Cook
150 min
Total
170 min
Servings
6 srv
Difficulty
Medium
Calories
380 kcal
For 6 serving(s)
Per serving
Clean the beef tongue thoroughly under cold running water and blanch it in boiling salted water for 5 minutes, then drain and cool slightly
Peel off the outer skin of the tongue while it is still warm using a sharp knife, then cut into thick slices
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the tongue slices on both sides for 3-4 minutes per side
Remove the tongue and set aside, then sauté diced onions, carrots, and celery in the same pot until softened and lightly caramelized
Add tomato paste and minced garlic, stirring constantly for 1 minute until fragrant, then deglaze with red wine, scraping up any browned bits
Return the tongue to the pot along with beef broth, bay leaves, fresh thyme, and black peppercorns, bringing to a gentle simmer
Cover partially and braise in the oven at 160°C for 2 to 2.5 hours until the tongue is very tender and the sauce has reduced by half
Finish with fresh parsley, a squeeze of lemon juice, and adjust seasoning with salt and pepper, then serve hot with the rich braising sauce
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