Boiled tongue with wine sauce in the microwave
4 servings
45 minutes
Boiled tongue in wine sauce is an exquisite dish of European cuisine that embodies a harmony of flavors. Beef tongue, tender and juicy, simmers in a fragrant broth with white wine, spices, and onions, acquiring a rich taste and subtle wine notes. After boiling, it is sliced thinly and served with a velvety sauce made from cream, wine, and meat broth. This dish may trace back to ancient European gastronomic traditions where the combination of meat and wine has always symbolized refined taste. It is perfect for a festive dinner or special occasion, delighting gourmets with its richness of flavors and textures.
1
Put the tongue in the pot.
- Beef tongue: 1 piece
2
Stuff the onion with cloves and bay leaf and place it next to the tongue.
- Onion: 1 head
- Bay leaf: 1 piece
- Cloves: 1 piece
3
Mix wine with salt and pepper and pour it over the tongue.
- Dry white wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
4
Add water to the pot to cover almost the entire tongue, close it, and boil for 5 minutes at 100% and 40 minutes at 50%.
5
Remove the language from the pot, cool it slightly, peel the skin, and cut into pieces.
6
Serve with sauce made from white wine, cream, and broth.
- Cream 30% fat: 150 ml
- Dry white wine: 200 ml
