Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Tongue
To serve
How it's done
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To prepare
Rinse the tongue under cold water, place in a pan. Pour in water until the tongue is completely covered, bring to the boil. Remove the tongue and set aside. Pour away the water, clean the pan.
Tongue
Heat the oil in the same pan. Add the onion to the pan along with all the other ingredients up to and including the pepper, sauté for approx. 5 mins. Pour in the water, bring to the boil. Reduce the heat, add salt, add the tongue and leave to simmer just below boiling point for about 2½ hours. Remove the tongue from the stock and allow to cool a little.
To serve
Score the tongue, peel off the skin, slice across the grain, arrange on plates. Bring the stock to the boil again, spoon a little of it with the vegetables over the meat. Scatter lemon zest and all remaining ingredients on top, serve.
| Serve with: | Fried potatoes |
|---|---|
| Tip: | The remaining stock can be used for risotto. |
How-tos
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