Beef Tongue in Port Wine Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 3 hrs 20 mins |
| Total Time | 4 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 large beef tongue, approx. .5 kg, cured
- 200 g carrot (s), rouhly diced
- 200 g celery, rouhly diced
- 200 g leek, rouhly diced
- 200 g shallot (s), rouhly diced
- 2 cloves garlic, thinly sliced
- 150 g prunes, marinated in 50 ml Madeira for 1 hour
- 1.2 liters vegetable stock
- 250 ml port wine
For the spice mix:
- 2 tablespoon tomato paste
- 2 tablespoon paprika pulp, mild
- 1 tablespoon peppercorns, colored, coarsely crushed
- 10 grains allspice, coarsely crushed
- 10 grains juniper berries, lightly mashed
- 2 bay leaves
- salt
Print Recipe
Pin Recipe Instructions
- Wash the cured tongue, pat dry and fry on all sides in a roaster over medium heat. Put the tanned tongue in the oven preheated to 150 degrees.
- Fry the vegetables with garlic in the roasting pan. When the vegetable mixture has turned a little brown, add the spices and the pickled prunes and fry until the bottom of the pan is brown. Deglaze with the port wine and allow to reduce. Place the tongue on the bed of vegetables, deglaze with the broth, close the roaster and cook in the oven at 150 ° C for 3 hours.
- Take out the cooked tongue, remove the skin, put the tongue on a meat platter and let it rest for 5 minutes. Strain the liquid through a sieve and, if necessary, thicken and season the sauce. Cut the tongue into thin slices and serve with the sauce.
- All kinds of vegetables as well as potatoes, dumplings or spaetzle are served with it.
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