Tongue ragout

Unique tongue ragout combined with the finest ingredients: A guaranteed feast for every occasion.

Ingredients:   

• 1 buffalo tongue (about 1500gr)  
• 3 onions  
• 2 bars of leek  
• 3 carrots  
• 1 parsley root  
• 3 bay leaf  
• 1tsp peppercorns   
• 6 cloves  
• 2l salt water  
• 100g Butter  
• 100g flour  
• 1l tongue broth  
• ca. 6cl Madeira  
• Salt, pepper  
• 250g Fric Mushrooms  
• Meatballs made from approx. 300g buffalo mince  

Preparation:

1. Remove all excess cartilage and tendons from the tongue, rinse thoroughly, and brush. Bring the water to a boil with 2 tablespoons of salt, add the tongue, and simmer for about 2.5 hours. Halfway through the simmering time, add the roughly chopped, cleaned vegetables and the spices. Rinse the tongue and peel off the white pith. Strain the stock and set aside. Cut the tongue into pieces about 3 x 3 cm in size, fry in a pan until lightly browned, and set aside. Slice the mushrooms, sauté in a little fat, and season with salt and pepper.   
2. Season the buffalo chop to taste, shape it into small meatballs and fry it in a pan.  
3. For the sauce, make a dark roux, season with Madeira wine and spices. Add the tongue, mushrooms, and meatballs and mix. Add a little more stock if necessary and season again.  

Side dishes: This goes well with rice, spaetzle, mashed potatoes

Many thanks to Timo Schmidt from @BBQ_Schmidtzel for recipe and photography.