Ingredients
- 1 beef tongue (about 1 kg)
- 1 onion, quartered
- 2 bay leaves
- 1 cup shelled walnuts
- 2 garlic cloves
- 2 tablespoons butter
- 1 tablespoon flour
- 300 ml milk
- 1/4 cup cream
- A pinch of nutmeg
- Salt, pepper and parsley
Step-by-step
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- Cook the tongue in a pot with water, onion, bay leaf and salt for 90 min until tender. Remove the thick skin and slice.
- Put the walnuts in the mixing bowl and grind 8 sec/speed 7. Set aside.
- Without washing, add the garlic and butter and sauté 4 min/120°C/spoon speed. Add the flour and sauté 2 min/100°C/speed 2.
- Add the milk, cream, nutmeg, salt and pepper and set 8 min/90°C/speed 3 until thickened.
- Add the ground walnuts and mix 30 sec/speed 4.
- Pour the sauce over the tongue slices, warm 5 min over low heat and serve with parsley.
Tips
- Peeling the tongue while it's hot makes removing the skin easier.
- Gluten-free: thicken the sauce with cornstarch mixed with water instead of flour.
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