Beef Tongue with Pomelo Sauce

Beef Tongue with Pomelo Sauce
  • 4 servings
  • 0:40 Preparation
  • 3:30 Cooking
  • 5:10 Total Time


Add all
  • 3 lbs
    (1 1/2 kg)

    beef tongue

  • 1


  • 2

    ribs celery

  • 1


  • 1

    bouquet garni

  • 2 tsp.
    (10 mL)


  • pepper to taste

  • sauce :

  • 2 Tbsp.
    (30 mL)

    sweet butter

  • 2 Tbsp.
    (30 mL)


  • 3 cups
    (750 mL)

    tongue cooking broth

  • 3 Tbsp.
    (45 mL)

    brown sugar

  • 1/2 cup
    (125 mL)

    fresh pink grapefruit juice

  • 1 Tbsp.
    (15 mL)

    zest of grapefruit

  • 1

    large grapefruit peeled and sectioned


Soak the beef tongue at least one hour in fresh water with a little vinegar.

Drain and rinse under cold water.

In a heavy pan, cover tongue with water and add onion, carrot, celery and bouquet garni; salt and pepper.

Simmer about 3 hours until meat is tender.

Drain and reserve cooking broth.

Remove the skin, small bones and cartilage from the tongue.

Purée the vegetables.


Melt butter in a small pan; add flour.

Cook the roux over low heat until it whitens.

Gradually add the hot tongue broth; stir.

Add puréed vegetables to the sauce.

Cook gently, stirring with a wooden spoon until the sauce thickens.

Stir in brown sugar, juice and zest of grapefruit.

Thinly slice the tongue and arrange on a heated serving dish; top with the sauce.

Garnish with grapefruit sections (pomelos).

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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