Printable version

Ingredients: (for 6 people)
2 medium sized beef tongues, peeled
1 big onion
4 cloves of garlic
2 carrots
1 celery
Salt, pepper
Paprika
Bay leaf
1 cup of raisins
4 tbsp. plum jam or any other jam
1 tbsp. Starch flour
4 tbsp. oil

Preparation
Heat the oil in a big pot, cut the onion and garlic and fry until it guilds.
Add spice and beef tongues and fry for 5 minutes from each side.
Add water until they almost cover the beef tongues.
Bring to a boil and cook on low flame for two hours.
Chill and cut into 1-1.5 cm thick slices.
Remove the cold and congealed fat and keep it in the pot with the fluids.

* Prepare the sauce before serving
5 tbsp. beef tongue sauce
Add jam, raisins, starch flour, salt, pepper and paprika.
Cook in a small pot on a small flame for 20 minutes or until it shrinks.
Heat the beef tongue with the original fluids.

* In order for the meet not to chill when served - put the slices in a serving plate, preferably heated in an oven quickly before serving, and pour the sauce on top.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!