For the creation of this dish, knowledge of beef is required in order to know in this case, the bleeding time of the tongue (2 hours approx.). Once this has been done, boil in water for a couple of hours with the spices indicated (pepper, salt and bay leaf). Once the tongue is hot, peel it into slices. On the other hand, we also cut the onion, garlic and carrot into Brunoise pieces to fry them in the pan with oil, and once they are fried over a low heat, we add the Neri Karashi mustard and the beef stock. Finally, add the tongue slices and let them simmer until the meat stock is reduced by half and the final step is more subjective to taste, diet and health: the point of salt.
Termination:
Serve the preparation in a shallow dish accompanied by bay leaf and pieces of carrots.
