Tongue of beef braised in traditional balsamic vinegar of Modena

Type of recipe: Main courses

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Preparation method:

Clean, wash and cut the vegetables into pieces. Marinate the tongue in the wine, vegetables and bunch of herbs overnight.
Remove the tongue from the marinade, dry and after having seasoned with salt and pepper and tossing in flour, braise in extra-virgin olive oil on all sides. Baste with the marinade and herbs and reduce down. Once it has come to the boil, pour into a deeper pan and continue to cook for about 2 hours uncovered, adding a little stock as soon as the wine begins to evaporate.
Put the sauce through a conical sieve and add some traditional balsamic vinegar of Modena. Season with salt and pepper to taste. Peel the tongue, cut into slices, pour over the sauce and serve. Accompany with rosemary-flavoured fondant potatoes and sweet-and-sour onions, roast potatoes or mashed potatoes. 

Preparation method:

Clean, wash and cut the vegetables into pieces. Marinate the tongue in the wine, vegetables and bunch of herbs overnight.
Remove the tongue from the marinade, dry and after having seasoned with salt and pepper and tossing in flour, braise in extra-virgin olive oil on all sides. Baste with the marinade and herbs and reduce down. Once it has come to the boil, pour into a deeper pan and continue to cook for about 2 hours uncovered, adding a little stock as soon as the wine begins to evaporate.
Put the sauce through a conical sieve and add some traditional balsamic vinegar of Modena. Season with salt and pepper to taste. Peel the tongue, cut into slices, pour over the sauce and serve. Accompany with rosemary-flavoured fondant potatoes and sweet-and-sour onions, roast potatoes or mashed potatoes.  <<<