Pepperpothast

Ingredients for 8 servings:

• 2 kg beef (tongue piece)
• 1 kg onion(s)
• 6 bay leaves
• 18 carnations
• 18 grains allspice
• 1 tbsp margarine
• 3 cups water
• Salt
• pepper
• 1 tbsp flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

like my great-grandmother did

Dice the tongue. Remove any tendons, if necessary, but do not trim away all the fat. Dice the onions. Place the allspice and cloves in a small tea strainer or small cheesecloth bag. Heat the margarine in a large, tall pot and add the meat. Sear briefly on all sides and season with salt and pepper. Then add the onions, braise briefly, and then deglaze with water. Add the spices. The whole thing can then simmer for between 3 and 4 hours. Keep adding water to ensure the meat is always completely covered. You’ll know the meat is done when it falls apart easily and the onions are cooked through. To make a larger amount of sauce, add more water. Mix the flour with water in a cup and stir in slowly. Remove the spices. Season again with salt and plenty of pepper (to taste). This goes well with boiled potatoes and, as a side dish, gherkins, pearl onions and beetroot.