German Tongue With French Sauce Recipe
First of all let me thank my neighbor for sharing this excellent German Tongue With French Sauce recipe. I tried this recipe for German Tongue With French Sauce the other day and was totally bowled over. The marriage of the incredible flavors of Beef with other ingredients is the secret to this German Tongue With French Sauce recipe. German Tongue With French Sauce makes a yummy Main Dish. I suggest that you try out this German Tongue With French Sauce recipe, and tell me how you find it.
Ingredients
Tongue:
1 fresh beef tongue
1 tablespoon pickling spice
1 cup beer
1 large onion, chopped
1/2 cup white wine
2 chicken bouillon cubes, dissolved in 1/2 cup water, or 1/2 cup good chicken stock
3 cloves garlic, chopped
2 teaspoons salt
1/4 teaspoon freshly ground pepper
Sauce:
1/4 cup lingonberry jelly
1 cup Madeira wine
Juice of 1 orange
2 slices orange peel
Juice of 1/2 lemon
2 slices lemon peel
1 teaspoon prepared hot mustard
1 tablespoon grated fresh ginger root
Dash of cayenne pepper
1 tablespoon brown sugar
1 1/2 teaspoons arrowroot, approximately
Directions
Place the tongue in a large kettle, add the pickling spices, beer and enough water to cover.
Simmer gently for 2 hours.
When about done, presoak pot, top and bottom, in water for 15 minutes.
Put the chopped onion in bottom of the pot, then add the tongue.
Combine the white wine, dissolved bouillon cubes, garlic, salt, pepper and 1/2 cup of the cooking liquid, and pour over the tongue.
Place the covered pot in a cold oven.
Set temperature to 480 degrees.
Cook for 1 hour.
Meanwhile, combine all the ingredients for the sauce, except the arrowroot, and simmer gently in a saucepan for 1 hour while the tongue is in the oven.
After the tongue has cooked in the oven for 1 hour, remove the pot, pour the sauce over the tongue, and return the pot, covered, to the oven for an additional 10 minutes.
Remove pot from the oven, strain the sauce into a saucepan, bring to a boil and thicken with the arrowroot.
To serve, peel off the tongue skin.
Slice tongue crosswise and arrange on a heated platter.
Remove the orange and lemon peel from the onion mixture remaining in the pot.
Simmer gently for 2 hours.
When about done, presoak pot, top and bottom, in water for 15 minutes.
Put the chopped onion in bottom of the pot, then add the tongue.
Combine the white wine, dissolved bouillon cubes, garlic, salt, pepper and 1/2 cup of the cooking liquid, and pour over the tongue.
Place the covered pot in a cold oven.
Set temperature to 480 degrees.
Cook for 1 hour.
Meanwhile, combine all the ingredients for the sauce, except the arrowroot, and simmer gently in a saucepan for 1 hour while the tongue is in the oven.
After the tongue has cooked in the oven for 1 hour, remove the pot, pour the sauce over the tongue, and return the pot, covered, to the oven for an additional 10 minutes.
Remove pot from the oven, strain the sauce into a saucepan, bring to a boil and thicken with the arrowroot.
To serve, peel off the tongue skin.
Slice tongue crosswise and arrange on a heated platter.
Remove the orange and lemon peel from the onion mixture remaining in the pot.
