Stewed tongue

Description

Serve the stewed tongue with mashed potatoes or spinach purée. Preparation: Heat the oil in a frying pan. Place the tongue in the oil and brown on both sides. Transfer the tongue to a plate. In the same pan, add chopped carrots, celery root, and onion. Sprinkle the vegetables with flour and lightly sauté. Add tomato juice, vinegar, and the tongue. Pour in broth or warm water, season with salt and pepper, add bay leaf, and simmer over low heat. When the tongue is cooked, transfer it to a cutting board and slice thinly. Strain the sauce through a sieve and mix with butter. The sauce should not be too thick.

Instructions