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Pulled Veal and Braised Tongue with Le Canotier de l’Isle, Grilled Tomato Compote and Basil

Pulled Veal and Braised Tongue with Le Canotier de l’Isle, Grilled Tomato Compote and Basil


4 portions

Ingredients

  • Braised Tongue
  • 1 veal tongue
  • ½ carrot, sliced into rounds
  • ½ onion, minced
  • 1 stalk celery, minced
  • 2 cloves garlic
  • 1 bouquet garni
  • 1 clove
  • ⅓ cup (80 ml) water
  • 3 tbsp. (45 ml) red wine vinegar
  • 1 tsp. (5 ml) salt
  • ¼ tsp. (1 ml) curing salt* (optional)
  • Pulled Veal
  • 1 lb. (455 g) grain-fed veal shoulder blade roast, deboned
  • 1 carrot, sliced into rounds
  • 1 onion, cut into large cubes
  • 1 stalk celery, cut into pieces
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cloves garlic
  • 7 oz. (200 ml) white wine
  • 1 cup (250 ml) brown veal stock
  • water, as needed
  • salt, to taste
  • pepper, to taste
  • Tomato Compote
  • 6 plum tomatoes, peeled
  • 1 French shallot, finely chopped
  • olive oil, to taste
  • 2 tsp. (10 ml) sugar
  • salt, to taste
  • pepper, to taste
  • 4¼ oz. (120 g) Le Canotier de l’Isle cheese, shaved
  • 2 tbsp. (30 ml) pine nuts, toasted
  • 12 leaves fresh basil

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Braised Tongue – To be made a day ahead
  • Blanch the tongue for 2 minutes. Let cool. Place it in a saucepan with the other ingredients listed under the tongue. Cover and cook for 3 hours in simmering court bouillon.
  • Another option is to prepare a 70°C (160°F) sous-vide water bath. In that case, put all the ingredients with the tongue into the sous-vide cooking bag and cook for 24 hours.
  • Let cool. When lukewarm, peel and slice thinly. Set aside.
  • Pulled Veal – To be made a day ahead or the same day
  • Preheat oven to 140°C (320°F). Season the veal shoulder blade with salt and pepper and sear in a pan. Remove the veal. Sweat the aromatic garnish in the pan and deglaze with white wine. Add the veal stock and bring to a boil. Put everything in a baking dish and add water, if necessary, to bring liquid to 3/4 height. Cover and bake until the shoulder blade is cooked through and tender.
  • Tomato Compote
  • Slice the peeled tomatoes lengthwise and remove seeds. In a griddle pan or on the BBQ, cook the tomatoes until grill marks appear. In a frying pan, sweat the shallots with olive oil, without browning. Dice the tomatoes and add them to the shallots. Add the sugar and season with salt and pepper. Let stew over low heat for 15 minutes.
  • Once the veal shoulder blade is tender, remove from dish. Strain cooking juices and degrease. Return to a pan and reduce until thick enough to coat a spoon. Taste and season.
  • Just before serving, pull the meat and heat in the juice, with the tongue slices. On the plate, layer the ingredients as follows: tomato compote, tongue slices, cheese shavings, pulled veal and cheese shavings. Drizzle with sauce and sprinkle with pine nuts. Garnish with chopped basil immediately before serving.
  • *Curing salt: available from the butcher. If you choose not to use any, the only difference will be the tongue’s colour (more greyish than pink).

You can use this cheese for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines