Tongue ragout

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

Zutates:

• 1Buffalo tongue(About 1500gr)
• 3 onions
• 2 bars of leek
• 3 carrots
• 1 parsley root
• 3 bay leaf
• 1tsp peppercorns
• 6 Nelken
• 2l salt water
• 100g Butter
• 100g flour
• 1l tongue broth
• that. 6cl Wood
• Salt, pepper
• 250g Fric Mushrooms
• Meatballs from approx. 300gBuffalo hack

Preparation:

1. Remove all excess cartilage and tendons from the tongue, wash thoroughly and brush. Bring the water to a boil with 2 tablespoons of salt, add the tongue and cook for about 2 1/2 hours. Halfway through the time, add the roughly sliced, cleaned vegetables and spices. Quench the tongue and peel off the white skin. Pour the broth through the sieve and set aside. Now cut the tongue into pieces about 3x3cm in size, fry a little mottled in a pan and set aside. Cut the mushrooms into slices, sweat in a little fat, salt and pepper.
2. Season the buffalo mince to your taste, shape into small meats and fry in a pan.
3. Make a dark roux for the sauce, season with Madeira and the spices. Add the tongue, mushrooms and meatballs and mix together, add a little broth again and season again!

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

Many thanks toTimo SchmidtBy@BBQ_SchmidtzelFor recipe and photography.