Veal Tongues with Horseradish Sauce on Red Beets

Rating: 3.6 / 5.00 (25 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



In a large pot, add water, root vegetables, salt and bay leaf. Place veal tongues in hot vegetable broth and simmer gently until tender, about 2-2 1/2 hours. Briefly quench in cold water. Peel off skin and let tongue cool well first in cold water, then in refrigerator. Cut into thin slices with a slicer and serve preferably lukewarm (in soup, heat briefly in oven or microwave). Softly cooked beet is best cut into fine strips with a raw vegetable grater. Mix 2-3 parts oil and 1 part vinegar with salt to make a vinaigrette and marinate the cleaned beetroot lettuce with it. Mix strips of beet with this marinade and spread flat on cold plates. Arrange Vogerlsalat on it and cover with lukewarm tongue slices (possibly also brushed with vinaigrette). Stir freshly grated horseradish with cream, sour cream and possibly some soup to a smooth, not too thick sauce. Season to taste with salt and drizzle over the tongue.

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