Beef Tongue in Spicy Sauce

Ingredients:

• 1.5 kg beef tongue
• 2 onions, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1/2 liter red wine
• 1/2 liter beef broth
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato paste
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Instructions:

1. The night before, soak the beef tongue in cold water for 24 hours.
2. The next day, drain the beef tongue and place it in a large pot.
3. Add the onions, carrots, celery, garlic, bouquet garni, red wine, beef broth, white wine vinegar, mustard, tomato paste, paprika, salt, black pepper, and cayenne pepper.
4. Bring to a boil, then reduce heat to low and simmer for 3 hours, or until the beef tongue is tender.
5. Remove the beef tongue from the pot and let it cool.
6. Remove the skin from the beef tongue and slice it.
7. Serve the beef tongue with the spicy sauce.

Tips:

• For a richer version, add 1/2 cup (125 ml) heavy cream to the sauce.
• You can also add mushrooms or pickles to the sauce.

Variations:

• Beef Tongue in Spicy Sauce with Mushrooms: Add 1 cup (250 ml) of sliced mushrooms to the sauce.
• Beef Tongue in Spicy Sauce with Pickles: Add 1/2 cup (125 ml) of diced pickles to the sauce.

Enjoy!