Boiled tongue with garlic-wine sauce
6 servings
150 minutes
Boiled tongue with garlic-wine sauce is a true embodiment of Georgian culinary sophistication. The dish combines the tender, melt-in-your-mouth texture of veal tongue with the rich aroma of white wine, spices, and garlic. In ancient times, tongue was considered a delicacy worthy of festive tables. It is simmered for a long time with fragrant spices and then immersed in a velvety sauce where the sweetness of onion, tartness of wine, and spiciness of garlic blend together. This sauce infuses the meat, enriching its flavor while cilantro adds a fresh note. The dish is ideally served hot as a main treat or appetizer complemented by fresh bread or vegetables. It reflects the traditional Georgian approach to cooking: simple ingredients transformed into something exquisite through skill and patience.
1
Add spices, black peppercorns, bay leaves, and a whole onion to a pot of boiling water. Cook for one and a half to two hours.
- Veal tongue: 3 pieces
- Black peppercorns: 10 pieces
- Bay leaf: 2 pieces
- Onion: 2.5 heads
2
Finely chop the onion and sauté it in a pan with oil until soft. Then add flour, mix, and fry well.
- Onion: 2.5 heads
- Refined oil: 50 ml
- Wheat flour: 2 tablespoons
3
Pour wine and two cups of broth from the tongues into the pan. Stir, bring to a boil, and let it simmer for about five minutes.
- Dry white wine: 200 ml
- Veal tongue: 3 pieces
4
Remove the skin from the tongues, cut them into small pieces, and throw them into a pan with wine sauce. Bring to a boil again.
- Veal tongue: 3 pieces
5
In a mortar, separately crush the garlic and cilantro and add them to the pan. Mix well. Then pour all the contents of the pan onto a plate and serve.
- Garlic: 2 cloves
- Coriander: 0.5 bunch