Veal tail and veal tongue


  • Sugar snaps
  • Green and white asparagus
  • Oyster mushrooms
  • Sweet-and-sour red and white beetroot

For the veal tail:

  • 1 piece of veal tail
  • Veal fond
  • Pieces of liquorice
  • Star anise
  • Onion
  • Celeriac
  • Rosemary
  • Garlic
  • Laurel leaf
  • Red wine

For the veal tongue:

  • 1 piece of veal tongue
  • 1 onion
  • 150 g carrot
  • 150 g leek
  • 5 sprigs of thyme
  • Mushroom extract

For the sauce:

  • 200 ml veal tongue cooking juices
  • Liquorice powder
  • 200 ml red wine
  • Black pepper
> 60 minutes
veal tail, Veal fond, veal tongue, veal tongue cooking juices
Culinaire Saisonnier


Cut the veal tails away from the joint, rinse and dry them, then pan-sear the meat and add the chopped vegetables and liquorice. Then add the red wine and veal fond and cook for 2.5 hours.

Remove the meat from the pan, pass the liquid through a sieve and reduce down to make the jus. Cook the tongue in some of this liquid and then peel the tongue. Cut into slices and fry briefly. Cut the asparaguses in half lengthways and grill them. Fry the oyster mushrooms.

Mix together all the ingredients for the sauce and reduce down to the desired thickness. Reheat the meat in the sauce.

This website uses cookies to record web statistics. By selecting "Allow cookies", you agree to cookies being saved on your system.

Allow cookies.