Beef Tongue in Roux Sauce

Ingredients12

• onion100g
• garlic2 Zehen
• leek0.5 stalk
• carrots200g
• celery stalk1 stalk
• cured beef tongue1500g
• bay leaf1 Stück
• peppercorns1 TL
• allspice berries4 Stück
• white wine250ml
• butter50g
• all-purpose flour60g

Instructions

1. 1

   Peel the onion and garlic and chop roughly. Cut the half stalk of leek into rings, wash thoroughly in cold water and drain. Wash the carrots and the stalk of celery and also chop roughly.

2. 2

   Bring the beef tongue to a boil with the vegetables in a large pot with 2 litres of water, so that it is completely covered. Add the bay leaf, peppercorns, allspice berries and white wine and cook the tongue for 3½ to 4 hours. It is done when a meat fork releases on its own again.

3. 3

   Remove the tongue from the pot and let it cool, keeping the stock. Score the tip of the tongue lightly, peel off the skin and cut the meat into slices.

4. 4

   Pour the stock through a sieve. Melt the butter in a large pot, add the flour and, stirring, cook it into a dark, nutty-smelling roux.

5. 5

   Gradually pour in 1 litre of stock while stirring and let the sauce simmer for about 10 minutes. Warm the tongue slices in the sauce and serve.