Oxtail and veal tongue

Name: Oxtail and veal tongue
Ingredients: 1 units.items veal tail; veal stock; pieces of licorice root; Star anise; Onion; Celeriac; Rosemary; garlic; Bay leaf; Red wine; 1 units.items veal tongue; 1 Onion; 150 g Carrot; 150 g Leek; 5 sprigs of thyme; mushroom extract; 2 veal tongue juice; licorice powder; 2 Red wine; Black pepper; Sugar snaps; green and white asparagus; Oyster mushrooms; sweet and sour of red and white beetroot

This recipe comes from Peter's Farm. At Peter's Farm you will find top-quality veal. The very tender veal has a fine texture and a delicate flavor.At Peter's Farm you will find top quality veal. The very tender veal has a fine texture and a delicate flavor.

Ingredients

1units.itemsveal tail

veal stock

pieces of licorice root

Star anise

Onion

Celeriac

Rosemary

garlic

Bay leaf

Red wine

1units.itemsveal tongue

1Onion

150gCarrot

150gLeek

5sprigs of thyme

mushroom extract

2veal tongue juice

licorice powder

2Red wine

Black pepper

Sugar snaps

green and white asparagus

Oyster mushrooms

sweet and sour of red and white beetroot

Preparation

Separate the veal tails at the joint, rinse, dry, brown them, and add the chopped vegetables and licorice root.
Deglaze with red wine and veal stock and braise for 2.5 hours.
Remove the tails from the liquid, strain the sauce, and reduce the jus.
Cook the tongue in part of this stock and peel the tongue. Slice and briefly fry the slices.
Halve the asparagus lengthwise and grill them.
Fry the oyster mushrooms.
Mix all the ingredients for the sauce and reduce to the desired thickness.
Reheat the tails in the sauce.