Unique tongue ragout combined with the finest ingredients: a guaranteed feast for every occasion.
Ingredients:
- 1 buffalo tongue (about 1500g)
- 3 onions
- 2 stalks of leeks
- 3 carrots
- 1 parsley root
- 3 bay leaves
- 1 tsp peppercorns
- 6 cloves
- 2l salt water
- 100g butter
- 100g flour
- 1l tongue broth
- approx. 6cl Madeira
- Salt pepper
- 250g fresh mushrooms
- Meatballs made from approx. 300g buffalo mince
Preparation:
- Remove all excess cartilage and tendons from the tongue, wash thoroughly and brush. Bring the water to the boil with 2 tablespoons of salt, add the tongue and cook for about 2 1/2 hours. Halfway through, add the roughly chopped, cleaned vegetables and spices. Rinse the tongue and peel off the white skin. Pour the broth through the sieve and set aside. Now cut the tongue into pieces about 3 x 3cm in size, fry them in a pan until slightly mixed and set aside. Cut the mushrooms into slices, sweat in a little fat, salt and pepper.
- Season the buffalo mince as desired, form into small meatballs and fry in a pan.
- For the sauce, make a dark roux, season with Madeira and the spices. Add the tongue, mushrooms and meatballs and mix, if necessary add a little more broth and season again!
Side dishes: Rice, spaetzle and mashed potatoes go well with this
Many thanks to Timo Schmidt from @BBQ_Schmidtzel _ for recipe and photography.
