Beef tongue with baked potatoes and celery root puree

Prepare all the ingredients. Preheat the oven to 200 degrees.

Chop the onion coarsely and sauté it in a large pot with olive oil.

Add 3 unpeeled garlic cloves, chopped carrot and celery, then a few sprigs of thyme, allspice and black pepper, and tomato paste. Sauté everything together until lightly caramelized.

Add 50 ml of red wine and mix.

Place the tongue in a pot and cover with cold water. Bring to a boil, add salt, and simmer for 2 hours. Towards the end of cooking, add a bay leaf. The broth should be slightly salty.

Pour coarse salt on a baking sheet, place unpeeled potatoes on it, and send to the oven for 40 minutes.

Cut the celery root randomly. The smaller the pieces, the faster it will cook. Also, chop the onion.

Pour a little olive oil into the pot, add butter, and sauté the onion until translucent. Add celery, stir, and warm it up a bit.

Add 100 ml of cold water and milk. Cook on low heat until the celery is soft.

Slice the red onion into strips and sauté it in a pan with olive and butter over low heat, stirring constantly.

When the onion softens, add 250 ml of wine. Continue to simmer on low heat until the onion is fully softened.

Add cream to the softened boiled celery and heat for 5-7 minutes, stirring occasionally.

Add balsamic cream to the prepared onion, mix, and simmer for another 5 minutes.

Blend the prepared red onion until smooth. For a smoother texture, you can strain the onion sauce through a sieve.

Transfer the celery root to a clean blender bowl using a slotted spoon. Blend until smooth. If needed, add the liquid it was cooked in. Pour in a little cream.

Strain the broth from the tongue. Clean the cooked tongue from the skin while it is hot or warm. A cold tongue will not be cleaned.

Peel the baked potatoes, and slice them into rounds about 7 mm thick.

Heat olive oil in a pan and quickly fry the foie gras until caramelized on both sides. Transfer to a clean baking sheet.

In the same skillet, add the potatoes, 2 whole garlic cloves, and 2 sprigs of thyme, along with a piece of tongue 2-3 cm thick. Sear everything on both sides and transfer to the baking tray with the foie gras. Place the tray in the oven for 2 minutes.

Sprinkle a little powdered sugar on the foie gras and torch it. If you don't have a torch, you can skip this step.

Place potatoes on a plate, drizzle with onion sauce, top with tongue, add foie gras, place celery puree on the sides, drizzle with demi-glace, and garnish with grated truffle.