Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Beef Tongue with Pomelo Sauce https://www.metro.ca/userfiles/image/recipes/Langue-boeuf-sauce-pomelos-82.jpg PT40M PT3H30M PT5H10M
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. Sauce: 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).
4
3 lbs (1 1/2 kg) beef tongue 1 onion 2 ribs celery 1 carrot 1 bouquet garni 2 tsp. (10 mL) Salt pepper to taste 1 large grapefruit peeled and sectioned
Beef Tongue with Pomelo Sauce

Beef Tongue with Pomelo Sauce

Rate this recipe
0 Vote
4
servings
0:40
Preparation
3:30
COOKING
5:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 lbs
    (1 1/2 kg)
    beef tongue
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    3 for $5.00

    SELECTED VARIETIES

  • 1
    onion
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 2
    ribs celery
  • 1
    carrot
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1
    bouquet garni
  • 2 tsp.
    (10 mL)
    Salt

  • pepper to taste
  • sauce :


    Flyer Deal  (1)
    KIKKOMAN SOY OR TERIYAKI SAUCE

    KIKKOMAN SOY OR TERIYAKI SAUCE

    $4.49 ea.

    591 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    sweet butter
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    2 for $4.00

    SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    flour
  • 3 cups
    (750 mL)
    tongue cooking broth
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    3 for $5.00

    SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    brown sugar
  • 1/2 cup
    (125 mL)
    fresh pink grapefruit juice
  • 1 Tbsp.
    (15 mL)
    zest of grapefruit
    You might like:

    Flyer Deal  (1)
    NUTIVA ORGANIC COCONUT OIL

    NUTIVA ORGANIC COCONUT OIL

    $11.49 ea.

    414 - 860 ml SELECTED VARIETIES

  • 1
    large grapefruit peeled and sectioned
    You might like:

    Flyer Deal  (1)
    NUTIVA ORGANIC COCONUT OIL

    NUTIVA ORGANIC COCONUT OIL

    $11.49 ea.

    414 - 860 ml SELECTED VARIETIES

Imprimer ma sélection

Preparation

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.

Sauce:

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.