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Рецепт Ox Tongue In Piquant Sauce
by Global Cookbook

Ox Tongue In Piquant Sauce
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  Порций: 6

Ингредиенты

  • 1 1/2 kg pickled ox tongue
  • 50 gm streaky bacon cut into strips
  • 6 x anchovy fillets soaked liquid removed and cut into strips
  • 4 Tbsp. extra virgin olive oil
  • 25 gm butter
  • 1 x carrot diced
  • 1 clv garlic crushed
  • 1 x salt pepper
  • 1 Tbsp. minced parsley
  • 1 tsp dry basil
  • 300 ml dry white wine
  • 150 ml water
  • 1 x pickled gherkin diced
  • 20 gm capers roughly minced
  • 1 Tbsp. corn flour
  • 150 ml soured cream
  • 2 x tomatoes quartered
  • 6 sprg parsley

Инструкции

  1. Soak the ox tongue in water for 1 hour.
  2. Drain.
  3. Cook in boiling water for 1 hour.
  4. Drain remove the skin and gristle.
  5. Make incisions in the tongue and insert the strips of bacon and anchovy.
  6. Heat the oil and butter in a pan add in the carrot garlic crushed with salt parsley and basil and fry for 5 min stirring.
  7. Put the tongue in the pan and brown on all sides for 5 min.
  8. Pour in the wine and water add in seasoning cover and stew for 2 hrs.
  9. Remove the tongue from the pan and keep warm on a dish.
  10. Sieve the remaining contents of the pan and return to the pan.
  11. Add in the gherkin and capers.
  12. Mix the cornflour with a little water and add in to the sauce.
  13. Bring to the boil remove from the heat and stir in the soured cream.
  14. Don't reboil the sauce.
  15. Cut the tongue into slices 1cm thick and arrange on a dish.
  16. Pour some of the sauce over and serve the rest separately.
  17. Garnish with tomato quarters and sprigs of parsley.
  18. Serves 6