Beef Tongue with Herb Sauce

Simmer the beef tongue with cleaned, diced greens, bay leaves and a few black peppercorns in the water without salt for 2 1/2 to 3 hours over low heat. Remove with a meat fork and immediately carve the tongue lengthwise on the top. Then hold under cold running water and pull the skin down the sides. Generously trim the base of the tongue. Cool the tongue for cold dishes and only then cut into slices.

Serve with a herb sauce:

Peel the shallot, cut into fine cubes and grind in a mortar with a tiny bit of salt and freshly ground pepper. Chop the capers, press the peeled garlic clove through a press and add. Stir in freshly chopped kitchen herbs. Mix with whipped cream and not too cold crème fraîche.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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