Beef Tongue

Ingredients

• 1 kg beef tongue
• 2 onions
• 2 carrots
• 150 g celery root
• Salt
• 2 cloves
• 4 allspice berries
• 1 tsp peppercorns
• 1 bay leaf
• 20 g butter
• 1 tbsp flour
• 100 ml Madeira wine
• 1 tsp tomato paste
• pepper (ground)

Instructions

1. 1.

   Rinse the tongue. Peel and dice the onions, carrots, and celery root. Bring a large pot of salted water to a boil. Add the tongue with the vegetables, cloves, allspice, peppercorns, and bay leaf; simmer gently for about 2½ hours, keeping the tongue covered with liquid. Remove from broth, rinse, and while still hot peel off the skin. Return to the broth and set aside.

2. 2.

   Brown the butter with flour in a pot over medium heat, stirring constantly. Deglaze with Madeira wine and about 250 ml of strained tongue broth; let it thicken slightly. Stir in tomato paste and season with salt and pepper. Remove the tongue from the broth, slice, briefly coat in sauce, then serve.