Marinated tongue with cranberry sauce

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.