John Myers
Ox Breast and Pork Tongue in Horseradish Sauce
The perfect ox breast and pork tongue in horseradish sauce recipe with a picture and simple step-by-step instructions.
For the sauce:
- 1 Boiled pork tongue
- 30 g Butter
- 30 g Flour
- 300 ml Meatsoup
- 100 ml Cream
- 2 tablespoon Horseradish extra hot
- I cooked the meat according to my basic recipe for strong meat broth. I think it is superfluous to explain the preparation again here in detail. You can also read the recipe here: Strong meat broth …
- Cut the ox breast into slices, halve the pork tongue lengthways.
- For the sauce, leave out the butter in a saucepan, add the flour and sweat for about 2 minutes while stirring constantly, then gradually deglaze with the broth, also stir in the cream, bring to the boil and the sauce over a mild heat for about 7 minutes Simmer gently for a long time, stirring only once in a while.
- After this time, take the pot off the stove, fold in the horseradish, put in the meat and let it steep for a few more minutes, but please do not “boil” any more … that would reduce the spicy heat again.
- I served my dish with a mixed bean vegetable and potatoes. There was also a tomato salad.
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