Boiled Tongue with Garlic-Wine Sauce
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Boiled tongue served with a garlic-wine sauce.
Ingredients
- Onion - 2½ heads
- Veal tongue - 3 pieces
- Dry White Wine - 7 fl oz
- Wheat Flour - 2 spoons
- Green peppercorns - 10 pieces
- Bay leaf - 2 pieces
- Garlic - 2 cloves
- Cilantro - ½ bunches
- Unrefined Sunflower Oil - 1 fl oz
Step by Step guide
Step 1
Add the tongues, whole black peppercorns, bay leaves, and a whole onion to a pot of boiling water. Cook for one and a half to two hours.
Step 2
Finely chop the onion and sauté it in a pan with oil until soft. Then add the flour, stir well, and cook until lightly browned.
Step 3
Pour the wine and two cups of the broth from the tongues into the skillet. Stir, bring to a boil, and let it simmer for about five minutes.
Step 4
Remove the skin from the tongues, cut them into small pieces, and toss them into the skillet with the wine sauce. Bring it back to a boil.
Step 5
In a mortar, crush the garlic and cilantro separately, then add them to the skillet. Mix well. After that, transfer all the contents of the skillet to a serving dish and serve.
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