John Myers
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Beef Tongue with Broad Beans
The perfect beef tongue with broad beans recipe with a picture and simple step-by-step instructions.
FOR THE TONGUE:
- 1 small Beef tongue
- 1 half Fresh onion
- 2 Bay leaves
- 2 teaspoon Black peppercorns
- 2 teaspoon Juniper berries
- 1 teaspoon Salt
- 1 packet Soup vegetables
FOR THE BEANS:
- 1 Fresh onion
- 1 Streaky bacon
- 20 g Branded butter
- 1 Glass Broad beans
- 1 smaller Stock cube
- 1 Teaspoon or more Dried savory
- Black pepper from the mill
- 1 potty Cream
- 2 tablespoon Sauce binder light
- Boil 2 liters of water with the brewing ingredients and cook the tongue in it over a mild heat for 2 to 3 hours until it is soft. Then briefly put it in cold water and immediately peel off the hard skin . The tongue can now be cut into slices – but should remain covered with stock until further preparation.
- You can serve the boiled tongue with a horseradish sauce, with Madeira sauce or with caper or herb sauce. There are many other options, I just served them with broad beans today because we really love the creamy bacon sauce with broad beans.
- Preparation of the side dish: cut the bacon and onion into cubes and sauté in butter until translucent; Add the beans from the glass with the liquid and season with stock cube, savory and a pinch of pepper. Now stir in the cream, put a lid on and cook the vegetables over a mild heat for 15 minutes. Tie lightly with the sauce thickener and serve the broad beans with the cooked tongue.
- Bon appetit !!
- Note 5: such a large beef tongue is of course way too much for two people – but you can freeze it very well (covered with a little brew) and then always have a quick piece of meat with the base for a sauce on hand.
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