Summary

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

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Instructions

1. 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).
2. Then skin the beef tongue and cut into fine slices (approx. ½ cm).
3. For the sauce:
4. 2 onions cut into small cubes, sauté in olive oil.
5. 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.
6. Finally, stir in the quince jelly and a little creme fraiche
7. Heat the tongue slices again and serve.
8. We served it in combination with beef heart with the mashed potatoes and beans.
9. But also normal mashed potatoes, ribbon noodles
10. In this way it is almost a bit in the direction of Tafelspitz
11. Good Appetite