Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 tongue (s) beef, fresh or peeled
- 2 onions)
- 1 leek
- 3 carrot (s)
- 2 cloves garlic)
- 1 piece (s) celeriac or 2-3 stalks white celery
- 2 bay leaves
- 1 tablespoon peppercorns, black
- 1 teaspoon allspice
- 250 ml white wine, dry
- Salt, if the tongue is not curled
Print Recipe
Pin Recipe Instructions
- Put the tongue in a large saucepan. Pour in the white wine and enough cold water to cover the tongue about 1 cm. Bring slowly to a boil.
- In the meantime, clean and roughly chop the vegetables. Add to the tongue with the spices and simmer gently for at least 3 hours with the pot closed.
- Then prick the tip of the tongue to be on the safe side. If this is done, the entire tongue is cooked.
- I always prepare the tongue a day in advance and let it soak in the brew overnight. The brew is the perfect sauce base.
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