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1
Preparing the tongue:
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Bring a large pot of water to boil.
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3
Add tongue, 2 tsp salt, 2 large onions and 2 tblspn of soy sauce to boiling water.
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4
Bring back to boil, then simmer on lowest heat for 3 hours. Stock should reduce to half.
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5
Remove the tongue and set aside to cool. Set aside stock to cool.
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6
Prepare the garlic and mushrooms.
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7
Once the tongue has cooled, peel the cover out carefully so not to ruin the tongue. Slice any way you want to and set aside.
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In a medium size pot place olive oil in the pot until you cover the whole pot . Not too much. Then saute the garlic and mushrooms on medium heat until you can see the mushrooms have reduced in size. Lower the heat and place the tongue all around the pot. Place the liquid you set aside to cover over the tongue. Place 1 cup Merlot into the pot and simmer for 1 hr. Constantly check the liquid so that it does not dry out. After about an hour, you will see the liquid has reduced. Stop the boil and removed the tongue and set aside.
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9
Here is the most important part of your recipe and the secret to a good sauce. Once you have removed the tongue you will have the mushroom and wine already incorporated into the sauce. To bring body to the sauce, add the stick of butter, sweet paprika, salt and pepper to spike it and another cup of Merlot. Stir the sauce slowly for about 15mins. By this time you can check the thickness and taste of your wine mushroom sauce. Once the sauce is done, place the tongue onto the sauce and heat very slowly. Enjoy and eat to your heart's content!
