John Myers
Contents
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Ingredients
for veal tongue
- 1200 g Veal tongue = 2 pieces
I do not salt the veal tongue beforehand
for vegetable ingredients to the approach
- 1 piece Celery bulb
- 3 piece Carrots
- 2 piece Fresh leek
- 2 piece Fresh onion
- 0,5 piece Cauliflower fresh
for spices
- Juniper berries,
- Mustard seeds,
- Laurel, mugwort,
- Rosemary
- Salt pepper,
- 2 liter Kitchen red wine
for side dishes
- 1200 g Fresh spinach leaves
- Black pepper, salt,
- Garlic salt,
- Mace
- 300 ml Cream 30% fat
- 200 g Mascarpone
for side dish
- 500 g Potatoes (triplets)
continue to be required
- Butter
- Lard
- Fresh, finely chopped chives
- Food starch
Instructions
Preliminary work
- Clean and pinch the vegetables and then sauté them in a large saucepan with butter. Rinse the tongues under running water and clean them.
- Slowly brown on both sides in a roasting pan with lard. Now put the tongues in the pot with the vegetables. Pour red wine into two liters of water and the kitchen and cook for approx. 2 to a maximum of 2 1/4 hours at medium temperature.
- Later make the sauce in the roasting pan with the remaining crackling lard. But first add the diced onion and let it cook gently.
Preparation step 1:
- After the tongues have cooked for 1.5 hours, the triplets with their shells are placed in a saucepan filled with salted water. Cook on medium heat. Clean the spinach leaves and sauté slowly in a saucepan with butter. After about 4-5 minutes with 2 cups of water, add the spices and 250 ml of cream to cook for another 5 minutes at low temperature.
- Take the tongues out of the back. Check with the tip of the tongue whether they are really cooked. Now peel off the skin and cut the tongues into thin slices. Halve the tips of the tongue crosswise twice. Keep warm until serving.
- Heat the roasting pan with the onion to the highest heat and add three soup ladles from the stock. Season again and add 250 ml. Cream. Reduce for 5 minutes and set with a dash of red wine and a little cornstarch.
- Take the triplets out of the water and toss them again briefly in a pan with butter. If necessary, tie the spinach leaves with a little starch. Round off the sauce with chives.
- The serving >>>>> This time I deliberately did not serve it on plates. I have now filled everything into suitable bowls and put it on the table for "self-service".
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 4.5gProtein: 2.5gFat: 7.2g
