John Myers
Beef Tongue in Horseradish Sauce
The perfect beef tongue in horseradish sauce recipe with a picture and simple step-by-step instructions.
- 2 Discs Frozen beef tongue in broth **
- 20 g Branded butter
- 20 g Flour
- 300 ml Sud from the tongue
- Salt and pepper
- 2 tablespoon Horseradish extra hot
- ** A whole beef tongue is way too much for a 2-person household anyway, so I like to freeze the cooked tongue in slices (covered with stock). That saves me a lot of time later with various preparations. I have already described exactly how a whole beef tongue is cooked: Beef tongue with broad beans
- To prepare the horseradish sauce: for the sauce, sweat the butter with the flour in a saucepan for 2 to 3 minutes while stirring, then gradually stir in the stock, season with salt and pepper and the sauce mixture over a mild heat for 7 minutes let simmer for a long time. Remove the saucepan from the heat and fold in the horseradish. Do not cook anymore, that would greatly reduce the deliciously hot spice.
- A good horseradish sauce has to be so spicy that it “bitches” in the bridge of the nose when consumed, as my grandmother described it. Now place the tongue slices in the sauce and let it steep for a few more minutes. Good Appetite!!
- Potatoes and a Leipziger Allerlei go well with it.
Facebook Comments