German Tongue with French Sauce

Few dishes come out better in the soaked pot than tongue, especially when doused with this classic French provincial sauce.

On carving: Always slice the tongue crosswise, not lengthwise.

Ingredients

Tongue

  • 1 fresh beef tongue
  • 1 tablespoon pickling spice
  • 1 cup beer
  • 1 large onion, chopped
  • ½ cup white wine
  • 2 chicken bouillon cubes, dissolved in ½ cup water, or ½ cup good chicken stock
  • 3 cloves garlic, chopped
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground pepper

Sauce

  • ¼ cup lingonberry jelly
  • 1 cup Madeira wine Juice of
  • 1 orange
  • 2 slices orange peel
  • Juice of ½ lemon
  • 2 slices lemon peel
  • 1 teaspoon prepared hot mustard (not mustard powder)
  • 1 tablespoon grated fresh ginger root
  • Dash of cayenne pepper
  • 1 tablespoon brown sugar
  • teaspoons arrowroot, approximately

Method

Place the tongue in a large kettle, add the pickling spices, beer and enough water to cover. Simmer gently for 2 hours. When about done, presoak pot, top and bottom, in water for 15 minutes.

Put the chopped onion in bottom of the pot, then add the tongue. Combine the white wine, dissolved bouillon cubes, garlic, salt, pepper and ½ cup of the cooking liquid, and pour over the tongue.

Place the covered pot in a cold oven.

Set temperature to 480 degrees.

Cook for 1 hour.

Meanwhile, combine all the ingredients for the sauce, except the arrowroot, and simmer gently in a saucepan for 1 hour while the tongue is in the oven.

After the tongue has cooked in the oven for 1 hour, remove the pot, pour the sauce over the tongue, and return the pot, covered, to the oven for an additional 10 minutes.

Remove pot from the oven, strain the sauce into a saucepan, bring to a boil and thicken with the arrowroot.

Slice tongue crosswise and arrange on a heated platter. Remove the orange and lemon peel from the onion mixture remaining in the pot. Serve the onion mixture as a side dish, together with the sauce.

To serve, peel off the tongue skin.

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