Pork tongue in cream sauce with horseradish
Author:
Cooking Together
Servings: 2
Cooking time: 2 h 30 min
A dish with Ukrainian character — pork tongue in cream sauce with horseradish
Ingredients
| pork tongue (4 pcs) 800 g |
| onions 200 g |
| carrot 200 g |
| celery root 200 g |
| garlic 2 heads |
| olive oil 40 ml |
| butter 30 g |
| rosemary 4 sprigs |
| thyme 6 sprigs |
| bay leaf 5 pcs |
| black pepper peas 2 tsp. |
| smoked paprika 1 tsp. |
| salt 4 tbsp. |
| SAUCE: |
| white dry wine 80 ml |
| cream (20%) 300 ml |
| white horseradish 50 g |
| salt, sugar, black pepper to taste |
Instructions
Step 1
Put the tongues, coarsely chopped vegetables, rosemary, thyme, bay leaf, peppercorns and salt in a saucepan. Fill with water and simmer for about 2-2.5 hours under a lid.
Step 2
Clean the tongues while they are hot, remove the hyoid. Cut the tongues in half lengthwise and fry in butter until browned.
Step 3
Pour the wine into the saucepan and evaporate the alcohol. Add the cream and horseradish. Stir, evaporate a little, add salt, pepper and sugar.
Step 4
Mix in the olive oil and smoked paprika. Heat through.
Step 5
Serve the tongues with the sauce and paprika oil. Enjoy!
