Austrian Braised Tongue. Recipe

The history of Austrian Braised Tongue dates back to centuries ago when people in Austria would regularly consume various parts of animals, including tongue, liver, and heart. These ingredients were readily available and affordable, making them a popular choice for many traditional dishes.

Austrian Braised Tongue is a hearty and flavorful dish that combines the tenderness of the tongue with the rich flavors of bacon, onions, herbs, and spices. The addition of oatmeal adds a unique texture and richness to the dish, while the lemon zest and juice contribute a refreshing tanginess.

The name "braised" refers to the method of cooking, which involves slow cooking the tongue in boiling water for several hours. This process allows the flavors to meld together and results in a tender and succulent tongue. The dish is traditionally served with apple-sauce, which provides a sweet and tangy contrast to the savory flavors.

Now, let's dive into the recipe for Austrian Braised Tongue:

Ingredients:
- 1 sheep's tongue, cleaned and chopped
- 1 sheep's liver, chopped
- 1 sheep's heart, chopped
- 1 pound of bacon, chopped
- 2 large onions, chopped
- 1/4 teaspoon of red pepper
- 1 teaspoon of mixed herbs (such as thyme, rosemary, and oregano)
- Salt to taste
- 1 pint of toasted oatmeal
- 2 eggs, beaten
- Grated rind and juice of 1 lemon
- Apple-sauce, to serve

Instructions:
1. In a large mixing bowl, combine the chopped sheep's tongue, liver, heart, bacon, onions, red pepper, mixed herbs, and salt.
2. Add the toasted oatmeal, beaten eggs, grated lemon rind, and lemon juice to the mixture. Stir well until all the ingredients are thoroughly combined.
3. Clean the pouch of the sheep and carefully fill it with the mixture.
4. Place the filled pouch in a large pot of boiling water and let it boil gently for three hours. Make sure the pouch is fully submerged in water.
5. After three hours, remove the pouch from the water and carefully open it.
6. Transfer the braised tongue onto a serving platter and slice it into thin pieces.
7. Serve the Austrian Braised Tongue with apple-sauce on the side.

Fun Facts:
- Braised tongue is considered a delicacy in many European countries, including Austria.
- Tongue is a versatile meat that can be prepared in various ways, including braising, smoking, or pickling.
- Oatmeal is often used as a filler in traditional Austrian dishes, providing a unique and hearty texture.

Similar Dish:
A dish that is similar to Austrian Braised Tongue is French Pot-au-Feu, which is a classic French beef stew. Pot-au-Feu also involves slow cooking the meat, in this case, beef, with an assortment of vegetables and aromatic herbs. The result is a flavorful and comforting stew that showcases the tender and succulent meat. Like Austrian Braised Tongue, Pot-au-Feu is often served with a side of condiments, such as mustard or horseradish sauce.

Overall, Austrian Braised Tongue is a delicious and satisfying dish that highlights the use of tongue as a prime ingredient. With its rich flavors and tender texture, it is sure to delight anyone who enjoys hearty and traditional recipes.

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