TONGUE & ORGAN

FEATURED

Sliced Bison Tongue

  • 1 bison tongue
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • 1 teaspoon whole allspice
Sauce:
  • 2 tablespoons butter
  • 2 medium onions, chopped
  • 8 oz sliced mushrooms
  • 2 cups low-sodium beef or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon arrowroot or other thickener
  1. Rinse the tongue and place in a large stockpot. Add enough water to cover.
  2. Bring to a boil. Skim foam from the top.
  3. Lower heat to a simmer, add the bay leaves, peppercorns and allspice, and cook, partially covered, 3-4 hours.
  4. Remove the cooked tongue to a cutting board. Allow to cool until easier to handle, then remove the skin, slice.  You can stop here and serve, or continue to create the sauce.
  5. To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
  6. Add the mushrooms and cook, stirring, until soft.
  7. Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 12-15 minutes.
  8. If you wish to thicken the sauce, 5 minutes before it’s done, stir in 1 teaspoon arrowroot mixed with a little cold water.