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Beef tongue under apple sauce
1 serving
Carefully washed tongue is put in cold water and boiled until tender (2- 4 hours), after
1. 5- 2 hours of cooking, salt, carrots, parsley, onions, bay leaves are put in the water. The finished cooked tongue from the broth is transferred to cold water and immediately skin it. The tongue is cut along in thin slices. Cold slices of tongue are heated in broth. Apple sauce: apples are peeled, the core is removed, cut into slices, ox is poured, boiled till softness and strained through a sieve, red wine, salt, sugar and grated lemon zest are added. Everything is stirred and boiled a little. When served, the tongue slices are poured with seasoned sauce and heated.
Carefully washed tongue is put in cold water and boiled until tender (2- 4 hours), after
1. 5- 2 hours of cooking, salt, carrots, parsley, onions, bay leaves are put in the water. The finished cooked tongue from the broth is transferred to cold water and immediately skin it. The tongue is cut along in thin slices. Cold slices of tongue are heated in broth. Apple sauce: apples are peeled, the core is removed, cut into slices, ox is poured, boiled till softness and strained through a sieve, red wine, salt, sugar and grated lemon zest are added. Everything is stirred and boiled a little. When served, the tongue slices are poured with seasoned sauce and heated.
carrots - 50 g, parsley greens - 50 g, onions - 60 g, salt to taste, apple - 400 g, beef tongue - 1000 g, sugar to taste, white table wine - 10 g
