Beef tongue, cured

Ingredients for 4 servings:

• 1 beef tongue(s), cured
• 1 large onion(s), roughly diced
• 2 bay leaves
• 5 juniper berries
• 1 jar capers, 60 g
• 1 cup of cream
• some cornstarch
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with cream and caper sauce

Cover the beef tongue with water and boil briefly (5-10 minutes). Drain and refill the water. Now add the onion, bay leaves, and juniper berries and cook until soft (works best in a pressure cooker – about 30 minutes, depending on the size). The tongue is ready when the tip is soft. Let the cooked tongue cool slightly, peel, and cut into approximately 1 cm thick slices. For the sauce: Bring the cream and approximately the same amount of strained stock and lemon juice to a boil and thicken with cornstarch. Add the capers and the tongue slices and heat again. Serve with rice or raw dumplings.