Marinated tongue with cranberry sauce

Directions

• The tongue is carefully prepared, dried and rubbed with salt and pepper.
  
• Peel the carrot and garlic and cut them into thin slices. In a few places, the tongue is cut slightly and carrots and garlic are filled in the cut.
  
• Whisk wine with mayonnaise and soy sauce.
  
• Use special bag for baking: Put tongue in it, pour the marinade and close it.
  
• Place in a refrigerator for at least 4 to 5 hours. From time to time shake it.
  
• The oven is heated to 200 degrees. The top of the bag is pierced in several places and placed in the oven. Bake for 3-4 hours.
  
• Meanwhile, prepare the sauce: peel the onion and very finely chopped. Heat the oil in the pan and fry the onion until they gets golden.
  
• Add the cranberries and simmer for 5 minutes. Add 100 ml of water and boil for a few more minutes. Passes through a strainer and gently squeezes the thickness with a spoon.
  
• Now put it back in the pan, add sugar, salt and pepper. The starch is mixed in the remaining water and mixed in the sauce. Boil.
  
• Slowly cool the tongue, remove the skin, cut the slices and pour the sauce.