Summary

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

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Instructions

1. 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.
2. 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.
3. Let the tongue rest a little and let it cool down and then carefully peel off the leather skin.
4. Cut into appropriate slices. Arrange and pour some melted butter over it.
5. Boiled potatoes and green peas go well with this.