Boiled Beef Tongue with Anchovy Sauce

Cook the beef tongue together with the spices in salted water until tender, about 2 to 3 hours, rinse with cold water and peel off the skin. In the meantime, finely chop the onion, cut the bacon into long strips and finely chop the anchovy fillets and capers. Now lard the tongue lengthwise, preferably with a larding needle. Heat the clarified butter in a suitable saucepan, sauté the onion until translucent, add the anchovy fillets and capers and cook briefly. Dust everything with a little flour, deglaze with beef broth and boil for a few minutes. Stir the cream until smooth, add to the sauce, season with a little lemon juice and grated lemon zest, salt and mustard and let it boil down again until plump. Place the tongue back into the creamy sauce and let sit, covered, for just under fifteen minutes. Before serving, cut the tongue into slices and arrange them in a fan shape on a warmed platter. Pour sauce all around and sprinkle with finely chopped parsley. Serve with pasta tossed in butter (tagliatelle, croissants, etc.) and parmesan salad.

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