Ochsenzunge in Rotweinsauce
Beef tongue, or Ochsenzunge as it is called in German, is not everyone's favorite meat cut (aka "I don't eat what's in the mouth of somebody else"). Yet, many folks would be surprised to learn how good it tastes. Pure muscle and protein, beef tongue has a meaty, slightly tart, not too salty flavor and chewy texture. If simmered for a few hours and served with the right sauce, beef tongue is downright delicious.
Servings 4 people
- 2 lbs beef tongue cut into 12 slices
- 1 cup meat broth
- 2 oz bacon
- 3 chopped shallots
- 2 tbsp butter
- 2 tbsp flour all purpose flour or use Mondamin sauce thickener
- 1 cup red wine
- 1 dash Salt
- 1 dash bourbon vanilla sugar
- 1 tsp mustard
Clean the beef tongue, scrubbing the surface. Cut it nto 12 slices and lay them flat them into cooking pot. Pour 1/2 of the beef broth over the beef tongue slices and cook slowly over small heat for about 2-2.5 hours.
Cut bacon into cubes. Melt butter in a second cooking pot and fry bacon about 2 min. Add shallots and fry 5 minutes over high heat, stirring constantly. Add flour and keep stirring until mixture turns brown. add the red wine and cook for another 5 minutes, stirring occasionally. Add the remaining beef broth and season to taste with salt, sugar and mustard.
Lift beef tongue slices out of the cooking pan, place into a serving bowl and serve, covered with the red wine sauce, together with mixed vegetables (Leipziger Allerlei) and spaetzle, dumplings or mashed potatoes.