The day before, soak the beef tongue in cold water for 24 hours.
The same day, drain the beef tongue and place it in a large saucepan.
Add the onions, carrots, celery, garlic, bouquet garni, red wine, beef broth, white wine vinegar, mustard, tomato paste, paprika, salt, black pepper and cayenne pepper.
Bring to a boil, then reduce the heat to low and simmer for 3 hours, or until the beef tongue is tender.
Remove the beef tongue from the pan and let it cool.
Remove the skin from the beef tongue and cut it into slices.
Serve the beef tongue with the spicy sauce.
Advice:
For a richer version, add 1/2 cup (125 ml) crème fraîche to the sauce.
You can also add mushrooms or pickles to the sauce.
Variants:
Beef tongue with spicy sauce and mushrooms: add 1 cup (250 ml) sliced mushrooms to the sauce.
Beef tongue with hot sauce and pickles: add 1/2 cup (125 ml) diced pickles to the sauce.
Good tasting !
