Boiled cured ox tongue on horseradish puree, dark beer sauce and sugar peas

Ingredients

• 1 pc. beef tongue, cured
• 300 g potatoes, bacon
• 4 tbsp butter
• 200 ml whipping cream
• salt
• nutmeg
• a pinch of sugar
• 100 ml Zwettler “Dunkles”
• 200 g peas, green
• 1 piece. horseradish roots
• 1 pc. onion, medium size, finely chopped
• soup vegetables
• lorice
• peppercorns

Preparation

Tongue

Place the tongue in a pan filled with water, salt, bay leaf and peppercorns, add the soup vegetables and cook for approx. 2 hours. Remove the tongue and make a not too deep cut lengthways on the underside.
make a not too deep incision on the underside. This makes it easier to peel off the skin.

Horseradish puree

Peel the potatoes, boil and press through a ricer. Season with butter, salt and nutmeg, add the freshly grated horseradish and then the whipped cream. Stir until a creamy consistency is achieved.

Sauce

Fry the onion pieces in a pan, deglaze with dark beer and reduce. Add a little soup and reduce again.

Peas

Cook the green peas in a pan of salted water until soft. Quickly rinse in cold water so that they retain their beautiful green colour. Sauté some butter with sugar in a pan, add the peas and a little of the soup. Slice the tongue lengthways or crossways, arrange on the horseradish puree, add the beer sauce and top with the glazed peas.