This recipe can be prepared even two to three days in advance and can also be prepared for Passover.
Ingredients
Serves 4 to 6:
1 beef tongue weighing up to 2 kg
4 peeled and halved onions
2 carrots cut into chunks
4 celery stalks, cut into pieces
1 leek (white part) cut into pieces
5 cloves of garlic, cut in half
2 bay leaves
5 English peppercorns
5 black peppercorns
1/5 teaspoon of coriander seeds (optional)
5 juniper berries (optional)
2 teaspoons of salt
1 tablespoon of vinegar
water
For the sauce:
4 tablespoons of oil
2 finely chopped red onions
2 baskets of fresh mushrooms
6 crushed garlic cloves
1 tablespoon of matzah flour (or non-Passover flour)
Half a cup of Knorr beef or mushroom broth
Salt, ground black pepper
Preparation
1. Transfer all the ingredients to a large saucepan. Cover with water up to 2 cm above the level of the ingredients in the saucepan and bring to a boil.
2. Reduce the heat and simmer for about an hour and a half. During cooking, skim off any foam that rises to the surface. Check the tongue with a fork to see if it has softened. When it is soft, remove it from the water and let it cool to room temperature. Reserve the cooking liquid.
3. Peel back the skin surrounding the tongue and remove any remaining fat and small bones (if present). Store in an airtight container in the refrigerator for 45 minutes.
4. Remove the tongue from the refrigerator, cut it into 1/2 cm thick slices and place it in a flat pan that can be heated in the oven.
5. Pour the prepared mushroom sauce over the slices of tongue, cover the pan (possibly with aluminum foil) and transfer to an oven preheated to 180 degrees, for half an hour.
6. Seven minutes before the end of cooking, remove the lid so that everything is lightly browned. Serve hot.
Preparing the sauce:
1. Heat a heavy-bottomed iron pan, add the oil and onion, and sauté until golden brown. Add the garlic and mushrooms and sauté for another 2 minutes.
2. Add the matzo meal and fry for another minute while stirring.
3. Add the beef stock (or mushroom broth) and bring to a boil. Simmer until the sauce thickens.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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