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

Print Recipe Pin Recipe

Instructions

1. Wash the beef tongue and boil it in water until tender, roughly 2-3 hours
2. Remove the tongue from water, let cool slightly, then peel off the skin and cut into thin slices about ½ cm thick
3. Dice 2 onions and sauté in olive oil over medium heat until softened, roughly 5-8 minutes
4. Add 2 tablespoons tomato paste, 1 glass red wine, about 0.4 liters of the reserved cooking water, salt, pepper, and 1 teaspoon dried thyme; reduce over medium heat for 45 minutes
5. Stir in 2 tablespoons quince jelly and 2 tablespoons crème fraîche
6. Return the tongue slices to the sauce and heat through over medium heat for 2-3 minutes, then serve