Beef tongue with INAH Cabernet Sauvignon

Beef tongue with INAH Cabernet Sauvignon

1 cooked beef tongue, cut into slices


90ml butter

90ml flour

600ml beef stock

250ml Inah Cabernet Sauvignon

1 grated carrot

1 bay leave

salt and pepper to taste

20ml chopped parsley

5ml lemon juice

2 well beaten egg yolks




1. Melt butter in a casserole

2. Add flour and sauté until golden brown

3. Add beef extract gradually and stir until smooth

4. Add INAH Cabernet Sauvignon

5. Now add grated carrot en bay leave and simmer for 15min

6. Strain through very fine sieve and pour back into casserole

7. Season to taste and allow to reduce over low heat and thicken to pouring consistency

8. Remove from heat

9. Add lemon juice, chopped parsley and then well beaten egg yolks

10. Pack beef tongue slices in warm serving plate and pour over the sauce