Veal tongue and wild cranberry | Norbert Niederkofler

Ingredients for 4 people

Veal toungue

• 1 veal tongue, about 500 g
• 30 g salt
• 1 l red wine
• 1 onion
• 1 carrot
• 1 celery
• 1 bay leaf
• 1 sage
• 1 clove
• White pepper; Black pepper

For the vegetable sauce

• 500 g carrots
• 500 g celery
• 500 g parsnips
• 250 g of red turnip
• 250 g yellow turnip
• 100 g Jerusalem artichokes
• 100 g celeriac
• 25 g wild cranberries
• Water to taste
• Terlan white wine to taste
• Salt to taste

Procedure

For the veal tongue

Let salt dissolve in red wine, add spices and vegetables. Marinate the tongue for 24 hours in this "broth," strain the vegetables and set aside. Put the tongue together with the vegetables in a large pot and cover the whole thing with water. After that, let the tongue boil for 8/10 hours until it becomes soft. Once cooked strain it and let it cool. Portion the veal tongue.

To make the vegetable sauce

Roast the vegetables in the oven for at least 40 to 50 minutes at 220°C. Place vegetables in a pot, deglaze plates with Terlan white wine, cover everything with water, and let reduce by half. Remove the vegetables. Let everything concentrate until sugar content is 25°C brix, salt and add blueberries.

Dish composition 

Brown the tongue in a nonstick pan and glaze it with the vegetable sauce.