Veal tongue in tomato sauce is one of those bistro dishes that look intimidating… but in reality, once you understand the principle, it’s quite easy.
I really adopted it the day I wanted to cook "like in the old days": humble meat, a real sauce, and that ultra-tender quality that makes people at the table say it was worth it.
The secret is twofold: first, gentle cooking to tenderize the veal tongue (it is poached with aromatics), then a tomato sauce constructed like a good French cooking sauce: a garnish (onion, carrot, celery), a little bit of concentrate, deglazing with white wine, letting it reduce, and finishing with gherkins/capers for a kick.
It gives a deep red sauce, not just "tomato", with body!
To stay true to the traditional spirit of the veal tongue recipe while keeping it fresh, I like to add vegetables to the sauce base that do their job without being overpowering: carrot and celery (and a little parsley afterwards). It adds flavor and a touch of richness, without weighing it down!
If you have never prepared tongue before, don't get hung up on the peeling step: it's just a skin to remove while it's still warm, and after that... it's velvety.
Serve this with steamed potatoes, mashed potatoes, or even fresh pasta if you like: the sauce clings to it wonderfully!
Veal tongue in tomato sauce
4
people22
minutes38
minutes472
kcal1
hourA recipe for tender veal tongue, sliced and topped with a white wine tomato sauce, with carrot and celery adding depth. Simple, comforting, and perfectly in keeping with the bistro spirit!
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Ingredients
1 precooked veal tongue (approx. 900g each)
1 onion
2 carrots
1 celery stalk
2 garlic cloves
400g ( canned)
1 tablespoon (20g) of tomato paste
150 ml of dry white wine
250 ml of veal stock (or light beef stock)
2 tablespoons (15ml per tsp) of olive oil
20g of butter
1 bay leaf
1 small bunch of parsley
1 tablespoon (15g per tbsp) of capers (optional but classic)
3 large gherkins (approx. 20g each)
Fine salt, black pepper
Preparation steps
- Prepare the tongue: Rinse the precooked tongue. Place it in a saucepan, cover with cold water, add the bay leaf and half the parsley (stems included). Bring to a simmer, then let it simmer for 12 minutes.
- Drain and peel: remove the tongue, let it cool for 3 minutes (just enough to handle), then peel off the thick skin starting from the base. Cut the tongue into 1 cm slices. Set aside.
- Prepare the garnish: finely chop the onion. Dice one carrot and the celery. Grate the second carrot (it will melt into the sauce and thicken it naturally). Mince the garlic.
- To make the sauce: In a sauté pan, heat the olive oil and butter. Add the onion, diced carrot/celery, and grated carrot. Season lightly with salt and cook over medium heat for 6 minutes, stirring occasionally, until fragrant but not browned.
- Tomato + deglazing: Add the garlic and tomato paste, stir for 1 minute to lightly toast. Deglaze with white wine, scraping the bottom well, then let it reduce for 3 minutes.
- Simmer: add the chopped tomatoes and stock. Season with pepper. Let it simmer uncovered for 12 minutes to allow the sauce to thicken.
- To finish the gherkins: slice them into thin rounds. Add them to the sauce along with the capers and cook for another 3 minutes.
- Warm the tongue: slide the tongue slices into the sauce. Cover and let it warm gently for 6 minutes (it should simmer very gently, not boil vigorously). Taste and adjust the salt and pepper.
- To serve: sprinkle with chopped parsley. Serve piping hot, with steamed potatoes, mashed potatoes or pasta.
📊 Nutritional Information
1 serving (approx. 360g)
| Nutrient | Value |
|---|---|
| Calories | 472 kcal |
| Proteins | 39g |
| Carbohydrates | 18g |
| including sugars | 9g |
| Lipids | 24g |
| including saturated fatty acids | 8g |
| Fibers | 4g |
| Sodium | 980mg |
| Vitamins | |
| Vitamin B12 | 120% of the recommended daily allowance (RDA) |
| Vitamin B3 | 35% AJR |
| Vitamin A | 55% AJR |
| Minerals | |
| Zinc | 35% AJR |
| Phosphorus | 40% AJR |
| Selenium | 55% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Pre-cooked tongue saves a lot of time, keeping the cooking time under 60 minutes. If you're starting with a raw veal tongue, allow 2.5 to 3 hours for poaching before making the sauce. In that case, plan for half a day 🙂
💡 Chef's Tips
For a smoother tomato sauce, you can blend the sauce (without the tongue) before adding the pickles and capers.
And if the veal tongue sauce thickens too much, simply thin it with a little hot stock.
🔄 Variations
- Alcohol-free veal tongue: replace the white wine with 120ml of stock + 1 teaspoon of white wine vinegar.
- For a more "bistro" style recipe: add 1 teaspoon of strong mustard off the heat, just before serving.
