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Beef Tongue with Red Wine Sauce, Red Cabbage and Vogtland Green Dumplings

5 from 4 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 133 kcal

Ingredients
 

Beef tongue

  • 1,5 kg Cured beef tongue
  • 3 Pc. Carrots
  • 0,333333 Pc. Celery bulb
  • 2 Pc. Chopped onions
  • 4 Pc. Garlic cloves
  • 2 Pc. Bay leaves
  • 5 Pc. Allspice grains
  • 5 Pc. Juniper berries
  • 1 tsp Black peppercorns
  • 1 tbsp Clarified butter
  • 2 tbsp Tomato paste
  • 3 tbsp Cranberries from the glass
  • 1 tbsp Sugar
  • 1 Pc. Leek
  • 400 ml Beef stock
  • 2 tsp Food starch

Red cabbage

  • 1 kg Fresh red cabbage
  • 1 kg Apples
  • 8 tbsp Red wine vinegar
  • 1 pinch Salt
  • 3 tbsp Sugar
  • 150 g Onions
  • 2 tbsp Fruit jelly
  • 250 ml Pinot Noir

Thuringian or Vogtland green dumplings

  • 13 Pc. Potatoes
  • 2 Cup Milk
  • 13 Pc. Bread cubes
  • Salt

Instructions
 

Beef tongue

  • Soak the beef tongue in ice-cold water for about 3 hours. Then place in a bowl. Add the carrots, celery, onions, garlic, bay leaves, ginger, allspice, pepper and juniper berries. Pour the red wine over it and let it steep in the refrigerator for at least 12 hours.
  • Remove the tongue from the marinade. Drain the vegetables while collecting the red wine. Heat clarified butter in a large saucepan and fry the vegetables in it. Add the tomato paste and roast with it. Deglaze with the red wine and beef stock. Add the cranberries, sugar and leek and bring to the boil.
  • Put in the tongue, season with salt and cook for about 3 hours, until the tip of the tongue can be pricked very easily with a knife. Take the tongue out of the broth, peel off the skin and cut into approx. 1 cm thick slices. Lightly fry these slices in butter on both sides. Pass the sauce through a sieve, thicken with cornstarch and season to taste.

Red cabbage

  • Clean the red cabbage and cut or slice into fine strips. Roughly cut the peeled, pitted apples into sticks and mix with the red cabbage, lemon juice, 6 tablespoons of vinegar, salt and 2 tablespoons of sugar.
  • After the resting time, cut the peeled onions into fine strips. Melt the butter and caramelize 1 tablespoon of sugar in it, deglaze with 2 tablespoons of vinegar and sauté the onion strips. Add the marinated red cabbage, fruit jelly and red wine and cook in a closed pot in the oven at 175 degrees top and bottom heat for 1.5 hours.

Thuringian or Vogtland green dumplings

  • 10 Grate potatoes in a bowl with cold water and let stand for 2 hours. Replace the water with fresh one every now and then. Then squeeze out the potato mixture very dry. Boil the remaining 3 potatoes, grate and mix with the boiling milk.
  • Pour this mash boiling hot over the potato mixture. Form dumplings with wet hands and make a recess in each one. Roast the bread cubes and press one at a time into the recess. Shape the dumplings nicely, add them to the boiling salted water and let them steep for 20 minutes. Serve the dumplings immediately, otherwise they will become hard.

Nutrition

Serving: 100gCalories: 133kcalCarbohydrates: 7.6gProtein: 5.8gFat: 8.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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