Source: dLife

Beef tongue sauteed in an herbed caper sauce.

Servings

3.5
3 1/2 lb  Beef, tongue, raw 5.0
5 each  medium garlic cloves 2.0
2 each  bay leaves 0.25
0 1/4 tsp  ground turmeric 1.0
1 pinch  salt and pepper 1.0
1 tsp  cornstarch 0.25
0 1/4 cup  cold water 0.3333
0.3333 cup  fresh lemon juice 1.0
1 tbsp  Mustard, honey, whole grain 2.0
2 tbsp  capers 1.0
1 tbsp  capers 1.0
1 pinch  edible flowers

1. Place tongue in large pot and cover with water. Boil covered for 10 minutes and spill off all the water. Rinse meat and pot well.
2. Return tongue to pot, cover with cold water and boil for 1 hour.
3. Remove from water and set aside for 10 minutes or until cool.
4. Strain and reserve 3 cups of this broth. Freeze the rest for use in other recipes.
5. Remove skin from tongue. Return tongue to pot with 3 cups broth, garlic, bay leaves, and spices. Cook for another hour or two until tender.
6. Remove tongue and cool completely. Slice into thin slices and place in a deep skillet or Pyrex heat-proof dish.
7. In a saucepan over low heat, mix cornstarch with water until smooth.
8. Whisk together lemon juice with egg yolks and combine with cornstarch mixture and mustard. Add 2 tablespoons capers and heat just to boiling while mixing. Pour on top of tongue slices.
9. Cook uncovered over low heat for an additional 15 minutes. Serve hot with sauce. Garnish with extra capers and edible flowers.