Lingua di Bue Brasata / Ox Tongue Braised in Wine

To serve 4 to 6
.A 3-lb fresh ox tongue .2 oz finely chopped celery
.3 tbs olive oil .6 tbs dry red wine
.2 oz butter .1 pint beef stock
.4 oz finely chopped onion .2 parsley sprigs
.3 oz finely chopped carrots .2 bay leaf and salt

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Cover the tongue with cold water in large saucepan. Bring to the boil . partially cover the pan, reduce the heat and simmer for 2 to 3 hours, Remove the tongue from the water and place it on a chopping board. When it is just cool enough to handle, skin the tongue with small sharp knife, cutting away the fat, bones and gristle at its base.
Preheat the oven to mark 4:350 degree F. Heat the oil in large, heavy frying pan. Add the tongue and brown it on all sides. Now melt the butter in a heavy ovenproof pan. When the foam subsides, Add the onions, carrots and celery and cook them over a moderate heat, stirring frequently, for 10 minute, until they are lightly coloured. Pour in the wine and boil it briskly, to reduce it to 3 tbs. Place the tongue on top of the vegetables add the beef stock, parsley, bay leaf and salt to taste.If the stock does not rise 1/3 of the way up the side of the tongue, add more stock or water. Bring to simmering point, cover and place in the centre of the oven for about 1 hour, until the tongue is tenter and can be easily pierced with the tip of a knife. Turn the tongue once during braising. Tranfer thr tongue to a heated dish and carve it into thin slice. Strain the braising liquid and serve as a sauce.


THE FIRST COOKING WITH CHEF RAYSONIC . .