Unsalted Ox Tongue with Vegetable Soup
| 1 Ox Tongue |
| 2 Onions (quartered) |
| 2 Bay Leaves |
| 6 Juniper Berries |
| 1 tbsp Salt |
| 4 Shallots (cut in half) |
| 2 Carrots (cut into 0,5 cm slices) |
| 2 stalks Celery (cut into 0,5 cm slices) |
| 20 g Butter (cut into small cubes) |
| 1 pinch Nutmeg (grated) |
| White Pepper (ground) |
| 1 bunch Chives (cut into 1-2 cm lengths) |
| 4 tbsp sliced Almond (roasted) |
Before cooking, rinse the tongue under running water for about 1 hour. Then brush the surface all over – a nail brush is suitable for this. Bring sufficient water to the boil, add the tongue and all the remaining ingredients up to and including the salt. Simmer lightly for 3 – 3 ½ hours until the tongue is soft at the tip. Occasionally removing any foam and fat from the surface.
Remove the tongue from the cooking liquid and rinse briefly under cold water. Peel off the skin and cut into slices, place slices into a serving dish. Add a little hot cooking liquid and keep warm at the side.
Sieve sufficient cooking liquid into another pan, add shallots, carrots and celery and simmer for 10-15 minutes or until the vegetables are soft. Season this soup to taste with nutmeg and pepper.
Arrange the vegetables along with a little liquid into soup plates. Place the meat on top and dot with butter. To serve sprinkle with chives and almonds.
Serve with your choice of Bread
