Stuffed beef tongue
Beef tongue is a gourmet delicacy, which some also adore and others hate. It is an extremely high quality meat that is prepared cooked and with various sauces. But in the old tekke of my late mother-in-law, from the early twenties of the last century, there is also a recipe for how to prepare stuffed beef tongue. Today, for the first time, I prepared beef tongue in this way and I am pleased to present this old recipe to all of you who love this gourmet treat …….
Preparation steps
- And this time, everything is done according to an old recipe, written between 1920 and 1925, in the old tekke of my late mother-in-law with only minor changes, related to today's way of cooking.
- In salted water with vegetables for soup, cook a well-washed beef tongue for three hours (if necessary longer) .......
- ..... and then peel it while still hot. Take out the vegetables and save for the sauce and strain the soup, noting that this soup tastes great and is not greasy.
- Cooked and peeled beef tongue cut lengthwise from the bottom ......
- .
- Finely chop the cut meat, add finely chopped bacon, finely chopped parsley, 1 egg, and pepper, then add bread crumbs to the prepared filling and mix well.
- Fill the cavity in the tongue with the filling, fasten with kitchen needles ........
- ........ coat with beaten egg yolk and sprinkle with bread crumbs.
- Place the tongue filled in this way on a baking sheet with a little oil, cover with foil and bake in a preheated oven at 200 ° C for about 15 minutes, then uncover and bake a little more.
- Mash the vegetables in which the tongue was cooked with a stick mixer, add the mushroom soup concentrate and mustard and pour over the soup in which the tongue was cooked. Boil a little, add cooking cream, add salt and steam if necessary, and boil a little more. This classic sauce is my addition to this old recipe.
- Cut the stuffed tongue into slices and serve with the already mentioned vegetable sauce and potato dough croquettes in my way, but this time not fried, but as “cooked gnocchi”, as my mom and my mother-in-law made them.
