Ingredients
750 ml meat broth
1 beef tongue
1 bay leaf
1 onion
2 grains cloves
4 black peppercorns
2 carrots
# For the sauce:
300 ml broth beef tongue
2 tbsp starch
salt
pepper
1/4 cup (50 ml) of red wine
Method
The meat broth is poured into a large bowl, capped, and heated for 4 minutes at 600 Deut. Language is washed, dried and put in the hot broth. Add bay leaves, cutting the four onion, cloves, peppercorns and whole carrots which were previously cleaned. Capped and held 60 minutes at 600 Deut. Then the dish was allowed to stand for 10 minutes. The tongue is then removed from the broth, cooled with cold water and the peels. Cut carrots with slices and put in a preheated dish. In the bowl of sauce pour 300 ml strained broth. Was added dissolved in a little cold water and starch behave uncap 2 min at 600 W, then mix well. Season with salt and pepper. Finally, add the wine. The dish is served with potato croquettes. The sauce is served separately.
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Difficulty
Difficult
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