CookEat Recipe
Spanish Baked Tongue with Wine and Mushrooms
Tender peeled beef tongue browned in the oven with yolk, wine, broth and mushrooms.
Method
Steps
Step 1
Simmer tongue in water until fully tender, roughly two to three hours depending on size; reserve 120 mL cooking liquid and peel while warm.
Step 2
Rub peeled tongue with butter and beaten yolk. Put it in a baking dish with saved liquid, wine and drained mushrooms; season.
Step 3
Bake at 200 °C until surface browns and yolk glaze reaches 74 °C, about 20–30 minutes. Rest briefly, slice and serve with mushrooms and pan juices.
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