Tongue with cognac sauce

Required Products:

700 g beef tongue

100 g parsley root

1 onions - head

300 g Brandy Sauce

Language cover with cold water and boil for 2 hours in a salted water, add the onion and celery root.

Ready language dip in cold water, and not allowing to cool, peel. Cut the slices of tongue and warm them in the broth.

When submitting language out onto a plate, pour the cognac sauce, sprinkle with chopped herbs.