Beef Tongue

Ingredients

• 1 beef tongue
• 1 bundle of soup vegetables
• 1 onion
• Salt
• 1 slice honey cake
• 2 tbsp butter
• 1 tbsp flour
• 0.5 lemon (juice and grated zest)
• 100 ml dry white wine
• 2 tbsp raisins
• 2 tbsp chopped almonds
• Salt

Instructions

1. 1.

   Wash the tongue thoroughly under running water, trim off any tough parts. Wash, clean, and peel if necessary the soup vegetables. Peel the onion, roughly chop everything, and add it with the tongue to a pot; cover with water and simmer for about 2–3 hours. Remove the tongue, let it cool, then peel off the skin. Set aside the broth.

2. 2.

   Melt butter in a pot, stir in flour, sauté briefly, then add wine and 100 ml of the reserved broth; bring to a gentle boil while stirring. Break up the honey cake, blend with 4–5 tbsp of broth, and pour into the pot along with lemon juice and zest, almonds, and raisins. Bring to a boil and season with salt. Slice the tongue, add it to the sauce, and heat through. Serve with mashed potatoes if desired.