Ox Tongue
Ox Tongue
1 pickled ox tongue
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Place tongue
in a large pot and cover with cold water. Add half an onion, one roughly
chopped carrot, one stick of celery, a bay leaf, some peppercorns and some parsley
stalks if you have some.
Bring to a
boil, then reduce heat and simmer gently for 2 to 2 ½ hours or until the
tongue is quite soft when pierced with a knife.
Remove the
tongue and discard the stock. When the tongue is cool enough to handle, peel
off the skin. This is easily done using your fingers and is best done while
the tongue is still warm. Trim away any fat from the underneath and set
aside.
Meanwhile, in
a large casserole, gently sauté the rest of the onion - finely sliced - and
the garlic in the olive oil until soft and pale gold. Slice the remaining
celery and carrot into long thin slivers and add to the onions. Season with
salt and pepper and add the paprika. Once the vegetables have softened and
are lightly coloured, add the tomatoes, chicken stock or water and sherry.
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1 ½ large brown onion
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2 carrots
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2 sticks celery
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3 bay leaves
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a few peppercorns
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a few sprigs parsley
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1 clove garlic
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3 tbsp. olive oil
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salt and pepper
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2 tsp. paprika
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1x 440g tin Italian tomatoes, chopped
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1 ½ cups chicken
stock or water
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½ cup fino (dry)
sherry
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