Roasted Beef Tongue

Preparation Time: 15 minutes
Cooking Time: 90 minutes
Difficulty: 2
Spiciness: 1
Number of Servings: 4

In the right dish, on a bed of potatoes and topped with cream!

Thoroughly wash the beef tongue. Place a large pot of salted water on the stove and bring it to a boil. Once the water is boiling, add the tongue and cook it at a moderate temperature for at least 1 hour until it becomes tender. Remove the cooked tongue from the pot, peel it while still hot, and slice it into thin pieces.
Peel the potatoes, wash them thoroughly, and cut them lengthwise into chunks. Place them in a large pot and cover with cold water. Salt the water, bring it to a boil, then reduce the heat and cook the potatoes covered for 15 minutes. Drain the potatoes and let them cool slightly. Peel and finely grate the horseradish. Mix the horseradish into the sour cream to create a horseradish sauce, seasoning it with salt to taste.
Preheat the oven to 180°C (350°F). Grease an ovenproof dish with butter and arrange the cooked potatoes in it. Spread the slices of tongue over the potatoes and pour the horseradish sauce over everything. Place the dish in the oven for about 10 minutes.
While the dish is baking, wash and finely chop the parsley. Remove the dish from the oven, sprinkle the parsley over the dish, and serve it directly from the baking dish.