John Myers
Contents
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Ingredients
Preparation tongue:
- 1 Boar tongue
- 1 set Soup vegetables
- 3 Bay leaves
- 1 tsp Juniper berries
- 1 tsp Allspice grains
- 1 tsp Black peppercorns
- 4 slices Ginger
- 2 cloves Garlic
- 1 bulb Fennel fresh
- 1 tsp Cloves
- 1 Onion
Sauce:
- 1 Diced onion
- 1 Diced carrot
- 0,5 Diced leek
- 0,25 Diced celery
- 2 slices Chopped ginger
- 2 Garlic cloves
- 2 Bay leaves
- 1 Cinnamon stick
- 1 tsp Juniper berries
- 1 tsp Pimento
- 1 tsp Black peppercorns
- 125 ml Red wine
- 1 tbsp Rosehip Jam
- 2 slices Orange
- 1 tbsp Powdered sugar
- 1 tbsp Tomato paste
- Vegetable stock or game stock
- Salt pepper
Instructions
- Wash tongue and place in a saucepan with water
- Clean and dice the soup vegetables, roughly dice the onion, add all the spices to the tongue
- Bring the tongue to the boil and then simmer gently for 90-100 minutes
- Remove the tongue from the stock, peel it and keep warm in the boiling stock
Sauce:
- Dice the onion, carrot, leek, and celery and roast in a little oil
- Sprinkle powdered sugar in the middle of the pot and let it caramelize. Stir in tomato paste and roast with it.
- Pour red wine on and let it simmer
- Pour in the vegetable stock or game stock. Add spices (garlic, ginger, cinnamon stick, juniper berries, allspice, peppercorns, orange slices, thyme). Let everything simmer nicely and pour in stock every now and then
- After about 60 minutes, filter everything through a sieve. Put the sauce back in the saucepan and season with rose hip jam, salt and pepper. If necessary, thicken slightly with cornstarch.
Serving and side dishes:
- Cut the tongue into slices, sprinkle with a little son. Mashed potatoes, polenta, fried potatoes, savoy cabbage, broccoli, leek vegetables and carrots are suitable as a side dish. Enjoy your meal!
Nutrition
Serving: 100gCalories: 161kcalCarbohydrates: 23.2gProtein: 3gFat: 2.8g
