- 1 Beef tongue
- 1 bunch Soup vegetables (carrot, leek, parsnip, or other aromatic vegetables such as celery or onion)
- 1 onion
Rinse the tongue thoroughly under cold running water and cut out hard spots. Rinse soup vegetables and peel if necessary. Peel the onion peel and roughly chop all the vegetables and add with the tongue in a pot, cover with water and simmer about 2 - 3 hours. Remove the tongue, allow to cool and remove the skin. Set broth aside.
Melt butter in a saucepan, stir in flour, saute, then slowly add wine and 100ml broth (approximately 1/2 cup) and boil while stirring. Crumble the honey cake, puree with 4 - 5 tablespoons broth and lemon juice and zest, add with the almonds and raisins to the pot, bring to a boil and season with salt. Cut the tongue into slices and add to the sauce and heat. Serve with mashed potatoes, if desired.