Cured Beef Tongue with Horseradish Sauce …

Rinse the tongue under cold water, bring plenty of water to the boil. Put the crumbled bay leaves and all the remaining spices in a tea infuser. Cover the tongue with the quartered onion and the tea infuser with water and cook with the lid on for about 2 to 3 hours over a mild heat.

After the cooking time, the tongue has to be skinned, this is very easy as long as it is still hot. Then cut into slices and keep warm in the broth until the sauce is prepared.

For the spicy horseradish sauce, sweat the flour in the melted butter for about 3 minutes over medium heat while stirring constantly, then gradually stir in the tongue brew, bring to the boil and then cover over at least mild heat Let cook for 7 minutes.

The 7-minute cooking time is really important because that's the only way to dissolve the flour taste of a sauce. Then stir in the lemon juice and horseradish, but from now on the sauce must not boil anymore!

When I think of horseradish sauce, I always think of my grandmother, who said that a horseradish sauce is only good if it "pinches" the bridge of the nose between the eyes ... and my sauce actually did that - so it was good for me * * smile **.

Put a sauce on the plate and serve the tongue slices with boiled potatoes and a fine vegetable of your choice. A couple of fresh spring onion vents work well as a visual brightener.

Note 7: I still frozen 4 servings (each for 2 people) covered with broth. When defrosting, I then have the choice: I can prepare the tongue slices with mustard sauce, with caper sauce, with Madeira sauce or again with horseradish sauce. It's a practical matter.