Ox Tongue in Caper Sauce

Rinse the cooled beef tongue. Bring water to a boil, add tongue and bring to a rapid boil. Cover and simmer at low temperature for 120 minutes.

Add garlic, greens, onion, lemon zest, parsley, thyme, peppercorns and bay spice to the tongue form. Season the clear soup with salt and simmer for another 45 minutes just below boiling point until the beef tongue is tender.

Remove tongue, rinse when cool, skin and slice diagonally to the fibers. Baste with a few tablespoons of hot clear soup and keep warm with lid on until sauce is ready.

Pour the remaining clear soup through a sieve and degrease. Measure out one l for the sauce (based on 8 servings), use the rest for soup.

Melt butter, fry flour in it, stirring until light yellow. Add measured clear soup, stirring throughout, and bring to a boil until sauce is smooth. Cover and simmer for ten minutes.

Stir in lemon zest and juice of one lemon, whipping cream and capers and heat through. Season sauce with salt, pepper and mace. Mix half of the chives into the sauce.

Arrange tongue slices on a deep platter. Pour sauce over it, sprinkle the remaining chives on top.

Serve with boiled potatoes or long grain rice and leaf salad or spring vegetables.

Leftover beef tongue is roasted in Bavaria with breadcrumbs and parsley in clarified butter (see recipe ‘Gerö

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