Stuffed Veal Tongue

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Stuffed Veal Tongue
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Health Score:
6,5 / 10
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
2
For the meat
1 veal tongue (500 grams or 1.1 pound)
60 grams Dried Fruit (raisins, apricots, figs)
10 grams Shelled pistachio
4 centiliters Port wine
salt
cayenne pepper
500 milliliters Beef broth
100 milliliters Red wine
freshly ground peppers
1 tablespoon clarified butter
For the vegetables
300 grams Thai asparagus
1 red Bell pepper
1 tablespoon vegetable oil
salt
How healthy are the main ingredients?
saltcayenne pepper

Preparation steps

1.

For the meat: Rinse tongue and pat dry. Cut a pocket with a long, sharp knife. Have the butcher do it if necessary.

2.

Chop dried fruit and pistachios and soak in port wine for about 20 minutes. Drain well and season with salt and cayenne pepper. Pour pocket cut into tongue. Secure opening with kitchen string.

3.

Combine broth and red wine in a large pot. Place tongue in the pot and bring to a boil. Simmer for about 15 minutes, then remove tongue, drain and gently remove tongue skin. 

4.

Season tongue with salt and pepper. Heat butter in a pan and sear tongue on all sides, then reduce the heat, add about 150 ml (approximately .4 cup) tongue broth, cover and simmer for 30 minutes over low. Check frequently and baste tongue with broth, as needed. 

5.

For the vegetables: Cut asparagus in half lengthwise. Rinse peppers, cut in half, remove seeds ribs and finely dice. Heat oil in a pan and sauté asparagus and peppers. Season with salt and pour in some water. Cover and simmer for about 5 minutes.

6.

Remove kitchen string from tongue. Slice tongue and serve on vegetables.

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