Beef tongue in sherry sauce (Rinderzunge in Südweinsauce)

Ingredients

• 1 pound of fresh beef (approximately 1.5 kg)
• 2 to 3 carrots
• 1/2 head of kohlrabi
• 1 large onion
• 3 cloves of garlic
• One small piece of ginger
• 1 teaspoon of whole peppercorns
• 4 Scotch bonnet peppers from Jamaica
• 1 dried chili pepper
• 1 tablespoon of vegetable stock powder
• 1 liter of water
• 250 ml of fortified Xeres (Amontillado) or Madeira
• 125 ml of sour cream
• a few drops of food coloring
• 2 tablespoons of olive oil

Peel and chop the carrots, kohlrabi, onion, garlic, and ginger into small pieces.

Wash the tongue and remove the tendons and blood vessels at the back.

Place the meat, vegetables, powdered broth, spices, one-third of the wine, and water in a pressure cooker, and cook for approximately 1 hour 30 minutes at high pressure.

Take out the tongue, remove the skin and tough parts, and cut it into slices.

Strain the broth and simmer it over low heat.

Sauté the filtered vegetables and spices in olive oil until they are lightly browned.

Deglaze with another third of the wine and a little reduced stock.

Strain everything, then whisk the puree with the remaining wine, broth, and sour cream; add a few drops of caramel for color.

Gently warm the slices of tongue in the sauce until they are just barely simmering.