Beef Tongue
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tongue (s) beef, fresh
- 2 onions)
- 2 tablespoon tomato paste
- 1 glass wine, red, dry
- 1 teaspoon, sprinkled thyme, red, dried
- 2 tablespoon crème fraîche
- 1 pinch (s) salt
- 1 pinch (s) black pepper
- 2 tablespoon jelly (quince)
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the beef tongue and cook it covered with water until soft. I did NOT add any spices, just boiled them in pure water (it was my first tongue and I wanted the ORIGINAL TASTE. It was great I would prepare fresh tongue like this over and over again).
- Then skin the beef tongue and cut into fine slices (approx. ½ cm).
- For the sauce:
- 2 onions cut into small cubes, sauté in olive oil.
- Add the tomato paste, the red wine (I was very generous there), some brewing water (approx. 0.4 liters), pepper, salt and thyme and let it reduce for approx. 45 minutes.
- Finally, stir in the quince jelly and a little creme fraiche
- Heat the tongue slices again and serve.
- We served it in combination with beef heart with the mashed potatoes and beans.
- But also normal mashed potatoes, ribbon noodles
- In this way it is almost a bit in the direction of Tafelspitz
- Good Appetite
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