Classic Beef Tongue
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 beef tongue, cured
- 1 bunch soup greens
- 2 medium onion (s)
- 2 cloves garlic)
- 2 bay leaves
- 5 clove (s)
- 1 tablespoon peppercorns
- 1 teaspoon allspice
- 5 juniper berries
- 250 ml white wine, drier
- some butter
Print Recipe
Pin Recipe Instructions
- Wash the beef tongue well under running water and place in a large saucepan. Pour white wine and cold water until the tongue is about 1 cm covered. Bring slowly to a boil.
- Wash, clean and roughly chop the vegetables. Then add the spices to the tongue and simmer for 2 1/2 to 3 hours with the saucepan closed and everything over low heat.
- Let the tongue rest a little and let it cool down and then carefully peel off the leather skin.
- Cut into appropriate slices. Arrange and pour some melted butter over it.
- Boiled potatoes and green peas go well with this.
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