Beef tongue with red wine


1 Rossato beef tongue
100 gr. Lard
1 Onion
1 Shallot
Q.s. Extra virgin olive oil
Q.s. Beef broth
2 Glasses of red wine
1 Carrot
1 Celery leg
2 Cloves
Q.s. Laurel
Q.s. Salt and pepper


Cook the tongue in a pot of boiling water for about 30 minutes. Drain and peel. Put it in a container with wine, sliced ​​onion, laurel, a little pepper and cloves. Leave it to marinate for one night.
Drain the tongue from the marinade, dry it and brown it in a pan with a little oil.
Chop the celery, the carrot and the shallot together with the bacon; add this mixture to the tongue and brown for 10 minutes. Pour the filtered marinade onto the tongue, bring to a boil and cook for at least 2 hours. If necessary, add warm broth. When the tongue is cooked, remove it from the pan, thicken the sauce if necessary, and pass it through a sieve.
Serve the whole or sliced ​​tongue covered with the cooking sauce. Serve accompanied by a nice mashed potatoes or polenta.


Valpolicella Ripasso