Beef Tongue In Beer With Milk Polenta

INGREDIENTS

• 1 BEEF TONGUE, SKIN OFF, THOROUGHLY CLEANED
• 4 TABLESPOONS OF UNSALTED BUTTER
• 1 ONION, DICED
• 3 GARLIC CLOVES, MINCED
• 2 CANS OF DARK BEER
• 1 TEACUP OF MILK
• 4 TABLESPOONS OF CORNMEAL
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Season the tongue with salt and black pepper. Heat 2 tablespoons of butter and braise half of the onions and garlic until translucent. Add the tongue, sear it lightly and cover with the dark beer. Cook for 2 hours, or until the meat is very tender and the sauce has reduced to about a third of the initial volume. Braise the remaining onion and garlic in 2 tablespoons of butter, add the milk and wait for it to boil. Season with salt and black pepper, add the cornmeal and cook for another 10 minutes while stirring constantly to avoid lumps. Slice the tongue and serve it on top of the polenta, coated with the beer sauce.