Beef tongue in Apple sauce

1 beef tongue

1 onion

1 carrots

1 parsley root

5 apples

0,5 tbsp. red wine

salt, sugar

lemon zest

Language well washed, scalded with boiling water, put in a pan, add coarsely chopped carrot, onion and parsley root, cover with cold water so that it covers the language on three fingers. On high heat bring to a boil, then reduce heat and low heat to bring the language up to readiness. At the end of cooking salt. - Prepared language to remove the skin, cut into wide thin slices, holding the knife at an angle, pour a small amount of broth in which it was brewed, so that the slices do not dry.

Prepare the sauce. For this apples peel the skin and core, cut into quarters, place in a saucepan, add 0.5 cups of water and cook until soft. Wipe the apples through a colander, add the red wine, put some salt and sugar to taste, add the grated lemon zest. All this boil. Language just before serving, pour the sauce, it's good to warm up.