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Chef's Recipe

Lafitte's Calves Tongue Pot-au-Feu

Calves Tongue Pot-au-Feu

Preparation time: less than 30 minutes
Cooking time: 4 hours
Serves 6-8

-1 piece each of beef foot, pigs foot (bundled into a sachet with cheesecloth)
-1 whole Calf Tongue
-A selection of vegetables, such as leeks, carrots, celery, onions, parsnips, rutabaga, turnips and summer squash, cut into pieces
-Salt and freshly ground black pepper
-Bouquet garni (made with flatleaf parsley, thyme and bay leaves)
-1 small boiling chicken
-1 cup of Farro

To serve

Preparation Method

Put the feet and the tongue in a very large pot and cover with cold water. Bring slowly to the boil, removing the scum that will form on the surface of the water, using a slotted spoon.

Add the leeks, carrots, celery, and onions to the pot along with the salt and freshly ground black pepper as well as the bouquet garni. Simmer, covered, for two hours over a low heat.

After two hours, add the chicken to the pot. Simmer for another two hours until all of the meat is tender and cooked through. Take the pot off the heat.

Carefully remove the meat from the pot, peel and slice the tongue, discard the sachet of feet and reserve the rest of the meat, including the tongue, in a small amount of pot liquor (remaining liquid). Cover to keep warm.

Put the pan back on the heat and add in the rest of the vegetables (parsnips, rutabaga, turnips and summer squash). Return water to a simmer and cook for another 30 minutes until the vegetables are cooked through. Check the seasonings.


Spoon the broth with the warmed meat and vegetables along with some mustard and gherkins and a crusty piece of bread.