Name: Slow-Cooked Beef Tongue with Herb-Infused Pork Roulade
Total time: 220 min
Yield: 4 servings
Cuisine: Sausages
Ingredients: 1 lb beef tongue; 1 lb pork shoulder; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp thyme; 1/2 tsp rosemary; 1/2 tsp parsley; 1/4 tsp nutmeg; 1/4 tsp coriander; 1 tbsp olive oil; 1/2 cup beef broth

A refined German preparation featuring beef tongue wrapped around a herb-seasoned pork roulade, slow-cooked for deep flavor and tenderness.

Method

Trim the beef tongue and simmer in a pot with salt, pepper, and 2 cups water for 2.5 hours until tender. Cool and slice into 4-inch-wide pieces.
In a bowl, mix pork shoulder with salt, pepper, thyme, rosemary, parsley, nutmeg, and coriander. Roll into a log and secure with kitchen twine.
Heat olive oil in a skillet and sear the pork roulade on all sides until golden brown. Set aside.
Place the beef tongue slices on a baking sheet and spread the seared pork roulade in the center. Fold the tongue around the pork to enclose it.
Pour beef broth into the pan and cover with foil. Bake at 300°F (150°C) for 1.5 hours until the tongue is heated through and the flavors meld.
Let rest for 10 minutes before slicing. Serve with pickled vegetables or sauerkraut.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.