Source: Courtesy of Felix Slováček Jr./Life collage
Conductor and saxophonist Felix Slováček Jr. (40) is, among other things, a great lover of good food, which he can prepare very well himself. He has now described in detail and photographed his favorite recipe for smoked beef tongue with mustard sauce to the readers of Lifee.cz magazine, to which he atypically adds rice. Which recipe from his mother, actress Dagmar Patrasová (68), does the musician often and fondly remember?
Felix Slováček Jr. (40) he has a weakness for good food and often and likes to “cook” on his social networks. He just showed off here recently smoked beef tonguewhich also made his sister salivate, singer Anička Slováčková (28) – judging by the appreciative smileys.
Many with a heart-loving nature would perhaps be put off by the naturalistic appearance of the beef tongue – but that’s just nature. “The ladies turn up their noses, the gentlemen lick all ten. Smoked beef tongue with mustard sauce. This time with a scallion,” Felix praised himself, alluding to the fact that tongue itself does not look twice as attractive during the cooking process. However, the lean, delicious meat easily evens out the score. “What a lady, I love” said another famous foodie in the comments, opera singer Dagmar Pecková (63).
A surprisingly large discussion appeared under the smoky language at the moment when the appropriate type of sauce began to be solved. For example, many are supporters of horseradish sauce instead of mustard, which Felix indulged with the meat this time. “Smoked beef tongue is a delicacy, although I often had it with horseradish sauce,” one of the discussants wrote, for example.
In this case, however, principled Felix is clear: “Smoked meat with horseradish sauce, but smoked beef tongue only with mustard,” explains the musician in an interview for Life and adds one nostalgic memory from his childhood. “My mom used to make smoked plum sauce. I could eat that.”
You will need: smoked beef tongue, onion, oil, full-fat mustard, plain flour, 31% cream, white pepper, salt
Procedure: We cook the smoked tongue in the same way as if we were cooking soup for stock (carrot, celery, parsley, garlic, onion, black pepper, allspice, bay leaf). I then add a tomato. Salt the water and boil for about 2-3 hours until the tongue becomes soft. Then take out the tongue and immediately cool it with cold water, peel it and cut it as you like. We eat the tongue immediately with bread, pickles, mustard and horseradish.
I chose white rice as a side dishi, because that’s how my mom used to do it. Of course, it can also be a bun dumpling.
You can see photos of the exact process of the recipe, as provided by the musician Felix Slováček Jr., in our photo gallery.
