Summary

Ingredients

• 1 tongue (s), (beef tongue, not cured)
• salt
• Bones, (some beef bones)
• 1 bunch soup greens
• 1 onion (s), diced
• 40 g butter
• 50 grams flour
• Salt and pepper, whiter
• Nutmeg, grated
• 3 tablespoon Madeira
• 3 tablespoon red wine
• 150 g sausaes, sauce pillows (cocktail sausaes)
• 300 g pork meat
• 1 egg (s)
• 50 g breadcrumbs
• 100 g shallot (s)
• 150 g mushrooms
• 20 g butter

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Instructions

1. Bring the beef tongue to the boil together with the beef bones in plenty of salted water, then skim and cook with the soup greens for about 2.5 hours. If the tip of the tongue is easy to pierce, the tongue is cooked.
2. Let the diced onion turn translucent in the butter, add the flour and brown while stirring constantly. With 0.5 liters colder! Pour in the tongue broth and simmer for 20 minutes, season to taste.
3. For the dumplings, mix the meat with the egg and breadcrumbs. Season to taste with salt and pepper, form very small dumplings and let simmer in the rest of the broth.
4. Cut the mushrooms into slices. Melt the remaining butter in a pan and steam the shallots with the mushroom slices. Add sauce pillows. Put everything together with the diced tongue and the meatballs in the sauce and bring to the boil again.
5. Side dish: boiled potatoes.
6. Note: Saucissen are small, brewed sausages, as thick as a finger and approx. 5 cm long. Here in Braunschweig you can occasionally get it at country butchers. Since tongue ragout is no longer so common these days, they are not always included in the range. As a substitute, you can also take cocktail sausages out of the glass, but they taste different because of the smoking.
7. It is advisable to cook the tongue the day before and let it cool down.
8. In the past, the tongue ragout could not be missing as an intermediate course at large family celebrations. Today dishes with tongue have gone out of fashion, even though it is a very lean and tender meat.