Spanish cuisine · Meat & Kebab

Beef Tongue in Sauce

Sliced boiled beef tongue, finished in a velvety onion and white wine sauce with potatoes.

Ingredients · for 4 servings

• 1 kg beef tongue
• 3 onions
• 5 cloves garlic
• 250 ml white wine
• 600 g waxy potatoes
• 2 carrots
• 2 bay leaves
• 1 tsp sweet paprika
• 1 tbsp flour
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• salt, pepper

Instructions

1. Rinse the tongue thoroughly, cover it with a carrot, a bay leaf and plenty of salted water, and simmer covered gently for 2 hours until easily pierced with a fork.
2. Dip the hot tongue briefly in cold water, peel off the rough skin completely with a small knife, and slice the meat 1 cm thick; reserve the cooking broth.
3. Finely dice the onions, chop the garlic, and sauté both in the olive oil over gentle heat for 12 min until golden, without letting them darken.
4. Stir in the flour and paprika, cook for 1 min, deglaze with the white wine, and add 500 ml of the cooking broth plus the second bay leaf.
5. Add the peeled, sliced potatoes and the second carrot in slices and simmer for 20 min, then add the tongue slices and let sit for another 15 min until the sauce is thick.
6. Season with salt and pepper, sprinkle with chopped parsley, and serve hot with white bread.