Tongue ragout Ullersdorfer style

Ingredients for 4 servings:

• 500 g beef tongue(s), cured
• 2 cans of mushrooms, 314 ml
• 300 g salsify
• 2 large onions
• 1 tbsp flour
• 100 g butter
• 1 bunch of parsley
• salt and pepper
• some lemon juice
• Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours

Using leftovers from the tongue feast

If you don’t have any leftovers from the day before, increase the preparation time accordingly. Place the tongue in a large enough pot and cover it completely with water. Bring to a boil. Add a sliced ​​onion. Simmer on low heat for about 3-4 hours. Test with a fork whether the tongue is tender. Then peel the skin from the end to the tip of the tongue. Cut the salsify into 2 cm long pieces and cook in salted water for about 15 minutes. Then sauté in clarified butter for about 5 minutes and season with salt and pepper. Chop the second onion into small pieces and fry with the mushrooms. Add the salsify and the finely diced tongue. To make the roux, briefly fry the flour in butter and then deglaze with a little water. Simmer the roux for about 10 minutes. Thicken the ragout with it, if desired. Season with salt, pepper, and lemon juice and simmer for 10 minutes. Add the finely chopped parsley and serve. Serve with baguette and boiled potatoes. Tip: You can also top the ragout with cheese and serve it as Ragout Fin. If you have any leftover hollandaise sauce from the day before, you can use it. The salsify can be replaced with asparagus or peas.