How to make
Pour the meat broth into a large bowl, cover it and heat it for 4 minutes at 600 W.
The beef tongue is washed, dried and placed in the hot broth.
Add the bay leaf, the onion cut into four, the cloves, the black peppercorns and the whole carrots, which have been previously cleaned.
Cover the bowl and place it for 60 minutes at 600 watts.
The dish is then left for 10 minutes.
Remove the tongue from the broth, cool it with cold water and peel it.
Cut the carrots into circles and place them in a preheated dish.
Pour 300 ml of the strained broth into a sauce bowl.
Add the starch dissolved in a little cold water and keep it uncovered for 2 minutes at 600 W, then mix well.
Season with salt and black pepper.
Finally, the wine is added.
The dish is served with potato croquettes.
The sauce is served separately or it is poured over the tongue.
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