John Myers
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Tongue Ragout
The perfect tongue ragout recipe with a picture and simple step-by-step instructions.
for the sauce
- 3 Onions
- 1 pole Leek
- 2 Carrots
- 1 Parsley root
- 3 Bay leaves
- 1 tsp Peppercorns
- 6 Cloves
- Salt
- 2 l Water
- 100 g Butter
- 100 g Flour
- 1 l Tongue broth
- 6 cl Madeira wine
- Salt pepper
for the deposit
- 300 g Fresh brown mushrooms
- 300 g Ground beef
- 0,5 stale Rolls (soak)
- 1 Egg
- Pepper, salt, nutmeg
- Wash tongue thoroughly, remove cartilage and tendons.
- Bring the water with 2 tablespoons of salt to a boil, put your tongue in and cook for about 5 hours.
- Halfway through, add the roughly cut and cleaned vegetables and the spices.
- If the tip of the tongue is soft when pricking, the tongue is cooked.
- Quench the tongue and peel off the skin, removing any cartilage that may be present.
- Pass the broth through a sieve, cut the tongue into slices.
- Clean the mushrooms, cut in half, sweat in a little fat, season with salt and pepper.
- For the meatballs, squeeze out the bread roll well and mix it with the minced meat and egg, season well with salt and pepper and a little nutmeg.
- Twist off small dumplings and let them steep in a little brew, remove and place on a sieve.
- Make a roux for the sauce (the stoving should smell nutty), season with Madeira and the spices.
- Add the tongue, mushrooms and meatballs and mix, possibly add a little more stock and season to taste again!
- In the past, this dish was served with boiled potatoes, today you also have various side dishes, such as spaetzle and rice.
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