Pan Seared Veal Tongue w Thyme Red Wine Reduction
Ingredients
- For the Veal Tongue:
- 1-1-1/2 pounds veal tongue
- 1 tablespoon butter
- 1 tablespoon olive oil
- thyme sprigs (for garnish)
- salt
- For the Thyme, Red Wine Reduction
- 2 tablespoons butter
- 1 tablespoon e.v. olive oil
- 1/8 cup red onion (finely chopped)
- 1 bottle red wine (perferable Cabernet)
- 1 teaspoon course ground black pepper
- 1 cup beef stock (I like Wolfgang Puck's - organic -- or homemade)
- 1 clove garlic (mined)
- 1/2 cup port
- 1/4 teaspoon fresh thyme
- 1 teaspoon agave nectar
- 1 teaspoon corn starch (dissolved in a little water)
Instructions
Pan Seared Veal Tongue w/ Thyme Red Wine Reduction serves 12 original recipe by Food52.
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