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Ингредиенты
- 2 lb Calf's tongue - (1 tongue)
- 3 quart Water
- 4 Tbsp. Red wine vinegar
- 2 x Carrots peeled and quartered
- 2 x Celery ribs cut into 1" pcs
- 1 x Spanish onion peeled, stuck with
- 2 whl cloves
- 4 lb Veal shank
- 1 lb Beef brisket
- 2 x Beef cheeks
- 4 x Beef sausages
- 1 x Capon cut into 4 pcs
- 2 lb Turkey breast - (1/2 breast)
- 1 bn Italian parsley leaves picked from stems
- 2 x Salt-packed anchovies headed, gutted, and rinsed
- 1 Tbsp. Salt-packed capers rinsed and liquid removed
- 1 x Hard-boiled egg roughly minced
- 4 x Cornichons
- 2 Tbsp. White wine vinegar
- 1 tsp Salt Freshly-grnd black pepper to taste
Инструкции
- Cover calf's tongue with hot water and boil 40 min. Drain, cold and peel off outer skin and membrane.
- In a large soup pot, place 3 qts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil. Cover and boil 45 min. Add in brisket, beef cheeks and sausages and boil, covered, 30 min. Add in capon and turkey breast and boil uncovered, 45 min. Replace dissipated water with each step. Remove each piece of meat and arrange on a platter.
- To make salsa verde, place parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend till smooth, about one minute.
- Carve meat and serve with salsa verde.
