Tongue in Cream – Horseradish – Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tongue (s) beef, fresh, not cured (or approx. 4-5 pork tongues, depending on size) approx. kg
- 1 bunch soup greens, (leek, carrots, celery)
- 0.5 ½ onion (s)
- 5 grains pepper
- 2 tablespoon flour
- 2 tablespoon butter
- 3 tablespoon horseradish, (glass) or freshly grated
- 100 ml cream
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Roast the halved onion (including the peel) on the hotplate or in a pan on the cut surface until dark and without fat.
- Wash the tongues thoroughly under running water and bring to the boil with the soup greens, the peppercorns and half the roasted onion in approx. 3 liters of water and cook. I always do this in a pressure cooker: beef tongue approx. 35 min., Pork tongue approx. 15 min .. Let cool down. Pass the stock through a sieve and save.
- Free the tongues from the leathery, white outer skin, that is, peel and cut into slices.
- Melt the butter in a saucepan and sweat the flour light gold and pour the broth with the tongue while stirring with the whisk, the amount depends on how thick you want the sauce. Let the sauce simmer gently for about 10 minutes. Finally, season with salt, pepper, cream and horseradish to taste. Possibly add a tiny pinch of sugar (it`s a matter of taste).
- The whole thing tastes best with boiled potatoes with lots of fresh parsley, possibly mashed potatoes and butter vegetables (carrots or mixed) or kohlrabi.
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