1 ox tongue
salt and pepper
2 or 3 onions
2 or 3 carrots
little flour
2 or 3 tablespoons red wine (optional)
salt and pepper
2 or 3 onions
2 or 3 carrots
little flour
2 or 3 tablespoons red wine (optional)
method
1. Put the tongue in a saucepan with the vegetables and add salt and pepper.
2. Cover with water, bring to the boil and simmer, allowing 30 minutes per 450 g (1 lb) and 30 minutes over.
3. Drain the tongue, reserving the liquid and vegetables, and remove the skin.
4. Cut the tongue into slices about 3 mm (1/8 inch) thick and arrange on a warmed serving platter. Keep hot.
5. Sieve the vegetables to make a puree, then stir in as much of the liquid as you like to make a sauce.
6. Thicken with a little flour and stir in the wine, if using.
7. Pour this sauce over the tongue and serve.
2. Cover with water, bring to the boil and simmer, allowing 30 minutes per 450 g (1 lb) and 30 minutes over.
3. Drain the tongue, reserving the liquid and vegetables, and remove the skin.
4. Cut the tongue into slices about 3 mm (1/8 inch) thick and arrange on a warmed serving platter. Keep hot.
5. Sieve the vegetables to make a puree, then stir in as much of the liquid as you like to make a sauce.
6. Thicken with a little flour and stir in the wine, if using.
7. Pour this sauce over the tongue and serve.
serving amount
serves 6 - 8
rate this recipe
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