Stewed Tongue

For Stewed Tongue, simmer parsley and celery leaves together with tongue and peppercorns in a saucepan, covered, until tender and cool in broth.

Remove skin from tongue and cut into fine strips. Cut onion into strips as well. Finely chop parsley and garlic.

Heat butter, sauté tongue with onions, season with salt, pepper, Worcester sauce, garlic and parsley. Pour in white wine and whipping cream and let everything boil down to a plump sauce.

Add peppercorns to the sauce and season with a little lemon juice.

Preparation Tip:

As a garnish to stewed tongue serve champagne cabbage.

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