Beef tongue with Bashamel sauce
- ⅓ Beef tongue (about 1300 g)
- ⅓ Large onion
- 1 cloves Garlic
- ⅓ tsp Dried mint powder
- ⅓ tsp Dried tarragon powder
- ⅓ tbsp Fresh or dried parsley
- Pressure cooker
First of all, wash the tongue with warm water and while washing, use a knife to scratch against the direction of the tongue villi until it is completely clean. Then put the tongue with chopped onion and garlic, mint, tarragon, parsley, salt and pepper, plus two (up to 3) glasses of water in the pressure cooker. It depends on the type and pressure of the pressure cooker. If you are cooking in a normal pot, you should pour enough water to cover the tongue.
- ⅜ Cup of Milk
- ⅛ Cup of Flour
On medium-high heat until the pressure of the pressure cooker goes up, then turn down the flame and let it cook for an hour and a quarter. During this time, prepare the sauce. Pour the flour in cold milk and mix. Add a little salt and pepper and put it on a low heat and stir regularly so that the flour does not become lumps.
- ⅓ tbsp Parmesan cheese
- 1 tbsp Butter
Bring it to boil and it becomes completely thick. Now add butter, cheese powder and mushrooms.
- 1 tbsp Heavy cream
- ⅓ tbsp Mayonnaise (optional)
- Salt and pepper
- 50 g Button mushroom(optional)
After 15 minutes mushrooms cook a little. Turn off the heat and add the cream and mayonnaise, stir and set aside.
When the tongue is cooked,easily peel and slice and put it back in the boiling broth.
- ⅛ tsp Alpine pepper (optional)
After broth reduces to less than a cup, turn it off and pour its extract into the desired dish and add the sauce and mushrooms. Using alpine(pulbiber) pepper, makes the sauce pretty pink!
Pink bashamel sauce
White bashamel sauce and mushrooms