Tongue ragout

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

Ingredients:   

• 1 Buffalo tongue (about 1500g)  
• 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 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 broth 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 mince to your taste, shape into small meats and fry 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.