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).
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.
© Société des alcools du Québec, 2007
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