2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
PRODUCT OF U.S.A. 3.28/kg
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).
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.
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