Braised Lingua with Balsamic Vinegar: it takes more time but it definitely will be worth it! Another dish of the Modenese tradition where Balsamic is the protagonist. Unique and unrepeatable flavours for a second course that you will not forget.
- 1 whole beef tongue
- bottle of Lambrusco Grasparossa of Castelvetro
- 1 litre of meat broth
- 2 ripe tomatoes – or a 500 gr box of peeled tomatoes
- 1 carrot
- 2 celery stalks
- 2 onions
- 1 clove of garlic
- some bay leaf and rosemary
- 30 ml of Balsamic Vinegar of Modena PGI
- olive oil
To obtain an excellent Braised Lingua with Balsamic Vinegar, we can follow the same procedure as that of normal braised beef.
Leave the tongue soaking a whole night in the “civette” (it is made with all the aromas cut into small pieces and the red wine like Barolo). The next day, dry and flour it by adding salt and pepper.
Add the wine of the “civette” with all the smells (finely chopped celery and carrot) and the aromas (bay leaf and rosemary). When it has reached the boiling point, transfer everything to a high pan and continue cooking. Cover it with a lid.
When the wine starts to evaporate and the sauce tends to shrink, add the meat broth.
After about two hours add 15 ml of Balsamic Vinegar of Modena PGI and cook over low heat for another two hours until the sauce has shrunk.
Remove the tongue and cut it into slices.
Put it in an oven dish and add the last part of the Balsamic Vinegar (15 ml) and the sauce.
The plate is ready. It can be served with some boiled potatoes, or new potatoes cooked in the oven.
We recommend combining the Braised Lingua with Balsamic Vinegar to Lambrusco Grasparossa of Modena, Lambrusco of Sorbara or Cabernet Sauvignon.
See you soon with new and delicious recipes on our blog.
Enjoy your meal!
Greetings from Modena.