Recipe Manuscript

Bräsirte Rindszungen

Name: Bräsirte Rindszungen
Prep time: PTPT40M
Cook time: PTPT3H
Yield: 6
Cuisine: European
Ingredients: 1–2 whole beef tongues (approx. 1.5–2 kg); 3–4 L water; Salt, to season; 1 carrot, peeled; 1 onion, peeled; 2 bay leaves; 1 sprig parsley; 100 ml white wine (optional, for the braise); 30 g butter or 30 ml oil; For sauces: brown sauce/gravy (store-bought or homemade), onion sauce, caper sauce (30 g capers), tomato sauce (200 ml), herb sauce (selection of parsley, chives, dill, etc.), gherkin sauce (30 g pickled gherkins), Polish horseradish sauce (50 g horseradish, 20 g ground almonds, juice and zest of 1 orange or lemon); To garnish: 2 hard-boiled egg yolks, 1 tbsp vinegar, 1 tbsp oil; Fresh herbs: 1 tbsp each finely chopped Bertram (substitute: salad burnet), Pimpernelle (substitute: salad burnet), parsley, chives, green onion; 200 ml aspic (substitute: clarified meat or vegetable jelly); 2–3 bay leaves or orange (bitter) leaves for garnish; Chestnuts (optional): 100 g, roasted and simmered in sugar syrup

"Braised Beef Tongues"

1850

From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1850

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Bräsirte Rindszungen

"Diese werden gesotten, gehäutet, und wie anderes Rindfleisch in der Bräse ganz weich gekocht. Dann kann man sie entweder im ganzen Stücke, oder in kleine fingerdicke Blättchen geschnitten, in einer braunen, spanischen oder Zwiebel-, Kapern-, Paradiesäpfel-, Kräuter-, Gurken- oder pohlnischen Sos, auch mit Mandelkren, mit Orangen- oder sauerm Kren geben. Man pflegt sie auch kalt blattweise zu schneiden, und auf diese Art auf eine Schüssel zu richten, darüber man Bertram, Pimpernelle, Petersil, Schnittlauch, grüne Zwiebel, Alles fein zusammen geschnitten, mit 1 Paar in Essig und Oel angemachten, hart gesottenen und fein gehackten Eidottern gibt, und sie zulezt noch mit gesalzenem Aspick und Lorbeer- oder Pomeranzenblättern garnirt. Die Garnitur kann auch mit gebratenen, in Zuckersaft übersottenen Kastanien gemacht werden."

English Translation

"These are boiled, skinned, and cooked until very tender in a braise, just like other beef. Then you can serve them either as a whole piece or sliced into finger-thick slices, in a brown, Spanish, onion, caper, tomato, herb, cucumber, or Polish sauce, or also with almond horseradish, with orange or sour horseradish. They are also often sliced cold and arranged this way on a platter, topped with Bertram, burnet, parsley, chives, green onion—all finely chopped together—along with 1 or 2 hard-boiled egg yolks, finely chopped and dressed with vinegar and oil. Finally, it is garnished with salted aspic and bay or Seville orange leaves. The garnish can also be made with roasted chestnuts simmered in sugar syrup."

Note on the Original Text

This recipe is composed in a breezy, almost conversational style, characteristic of mid-19th-century German-language cookbooks. Step-by-step directions are often implied, not spelled out, and the cook is expected to rely on knowledge and experience. Unfamiliar terms (e.g., 'Bräse' for 'Braise'; 'Paradiesäpfel' for tomatoes; 'Kren' for horseradish) reflect regional language and culinary jargon of the time. Titles and garnishes draw on both contemporary fashion (flashy chestnut garnishes, aspics) and the increasing accessibility of international flavors. Spelling and terminology can vary (e.g., 'Paradiesäpfel' vs. 'Tomaten'), making the recipe a charming puzzle for modern cooks.

Modern Kitchen Interpretation

Recipe's Origin

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen - Click to view recipe in book

Title

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)

You can also click the book image above to peruse the original tome

Writer

Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Era

1850

Publisher

Dirnböck

Background

A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe comes from "Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen", a Viennese cookbook published in 1850. Authored by a professional cook (the mouth-chef!) for an Austrian noble household, it blends both polite upper-class and traditional Bohemian-Austrian domestic cookery—practical, resourceful, and richly flavored. In 19th-century central Europe, tongue was a prized cut, celebrated for its tenderness and adaptability. Bräsiertes (braised) tongue was esteemed at both elegant and everyday tables, with elaborate accompaniments and lively garnishes suited to the season and budget. The recipe reveals a lively interplay of cold and hot presentations, classic and 'modern' sauces, sweet and savory elements—showcasing local produce, imported influences, and a fastidious delight in presentation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A large stockpot was essential for simmering and tenderizing the beef tongue, along with a fine paring knife for peeling and slicing. A sturdy braising pan or Dutch oven fulfilled the role of the 'Bräse', maintaining a steady, gentle heat. Wooden spoons, ladles, and strainers were typical for transferring broths and sauces. To compose the cold dish, serving platters and carefully arranged garnishes highlighted culinary skill and artistry. Egg slicers or sharp knives helped achieve uniform slices. For the aspic, moulds or shallow dishes and access to cool storage ensured the jelly set properly.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

3 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1–2 whole beef tongues (approx. 3.3–4.4 lbs)
3–4 qt water
Salt, to season
1 carrot, peeled
1 onion, peeled
2 bay leaves
1 sprig parsley
3.5 fl oz (about 7 tbsp) white wine (optional, for the braise)
2 tbsp butter or 2 tbsp oil
For sauces: brown sauce/gravy (store-bought or homemade), onion sauce, caper sauce (2 tbsp capers), tomato sauce (0.85 cup), herb sauce (selection of parsley, chives, dill, etc.), gherkin sauce (2 tbsp pickled gherkins), Polish horseradish sauce (about 1.75 oz horseradish, 2 rounded tbsp ground almonds, juice and zest of 1 orange or lemon)
To garnish: 2 hard-boiled egg yolks, 1 tbsp vinegar, 1 tbsp oil
Fresh herbs: 1 tbsp each finely chopped Bertram (substitute: salad burnet), Pimpernelle (substitute: salad burnet), parsley, chives, green onion
0.85 cup aspic (substitute: clarified meat or vegetable jelly)
2–3 bay leaves or orange (bitter) leaves for garnish
Chestnuts (optional): 3.5 oz, roasted and simmered in sugar syrup

Instructions

Begin by simmering 1 or 2 beef tongues (roughly 3.3–4.4 lbs total) in a large pot of lightly salted water for 2–3 hours, until completely tender.
Peel off the skins while still warm.
Slice the tongues either as whole pieces or into finger-thick slices (about 3/8–5/8 inch).
Prepare a 'Bräse'—a braising liquid similar to a French 'braise'—using broth, root vegetables, onion, a splash of white wine, herbs (bay leaf, parsley), and a knob of butter or oil.
Gently simmer the sliced tongue in this liquid until meltingly soft.
Serve the tender tongue with your chosen sauce, classic options being a brown gravy, Spanish sauce, onion sauce, caper sauce, tomato (Paradiesäpfel/tomato) sauce, herb sauce, gherkin (pickle) sauce, Polish-style sauce, or horseradish with ground almonds and citrus.
Alternatively, chill the cooked tongue, then slice thinly and arrange flat on a platter.
Garnish with a scatter of finely chopped fresh herbs: burnet (Bertram), salad burnet (Pimpernelle), parsley, chives, and green onions.
Top with crumbled hard-boiled egg yolk dressed in vinegar and oil.
Finish with aspic (meat jelly), salt, and decorative bay or orange leaves.
For additional flair, try a garnish of roasted chestnuts simmered in syrup.

Estimated Calories

400 per serving

Cooking Estimates

This recipe takes time because beef tongue needs to simmer for several hours until very tender, and there is extra time for peeling, slicing, braising, and garnishing. Preparing ingredients and workspace should take about 30–40 minutes. Expect about 6 generous servings, and each serving contains about 400 calories, depending on your sauce and garnish choices.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.