Beef Tongue Roast with Dried Fruit Filling

Ingredients

• 1 Beef tongue (approx. 500 g)
• 60 g dried fruit (e.g., raisins, apricots, figs)
• 10 g pistachio nuts
• 40 ml port wine
• Salt
• Cayenne pepper
• 500 ml meat broth
• 100 ml red wine
• pepper (ground)
• 1 Tbsp clarified butter
• 300 g Thai asparagus
• 1 red bell pepper
• 1 tbsp Vegetable oil
• Salt

Instructions

1. 1.

   Rinse the tongue and pat dry. Using a long, sharp knife, cut a pocket from the back without piercing through; have a butcher prepare it if needed.

2. 2.

   Chop the dried fruit and pistachios and soak in port wine for about 20 minutes. Drain well and season with salt and cayenne pepper. Fill the tongue pocket and tie securely with kitchen twine.

3. 3.

   Combine meat broth and red wine in a large pot, add the tongue, bring to a boil, then simmer gently for about 15 minutes. Remove the tongue, let drain, and carefully peel off the skin while keeping the seam intact.

4. 4.

   Season the tongue with salt and pepper, sear all sides in hot clarified butter, reduce heat, pour in ~150 ml of the braising liquid, cover and simmer slowly over low heat for 30 minutes, turning occasionally and adding more liquid if needed.

5. 5.

   For the vegetables, halve the asparagus lengthwise. Wash, halve, seed, and dice the bell pepper. Sauté with asparagus in hot oil, season, then deglaze with water. Cover and simmer for about 5 minutes.

6. 6.

   Slice the tongue (remove garnish) and serve over the vegetables.