Summary

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

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Instructions

1. 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.
2. 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.
3. Then prick the tip of the tongue to be on the safe side. If this is done, the entire tongue is cooked.
4. I always prepare the tongue a day in advance and let it soak in the brew overnight. The brew is the perfect sauce base.