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Cooking receipe to make ox tongue in piquant sauce under category General Recipes. You may find some video clips related to this receipe below.
ox tongue in piquant sauce
italian
1.5 kg pickled ox tongue
50g streaky bacon cut into strips
6 anchovy fillets soaked drained and cut into strips
4 tablespoons olive oil
25 g butter
1 carrot diced
1 clove garlic crushed
salt pepper
1 tablespoon chopped parsley
1 teaspoon dried basil
300ml dry white wine
150ml water
1 pickled gherkin diced
20g capers roughly chopped
1 tablespoon corn flour
150ml soured cream
2 tomatoes quartered
6 sprigs parsley
Soak the ox tongue in water for 1 hour.
Drain.
Cook in boiling water for 1 hour.
Drain remove the skin and gristle.
Make incisions in the tongue and insert the strips of bacon and anchovy.
Heat the oil and butter in a pan add the carrot garlic crushed with salt parsley and basil and fry for 5 minutes stirring.
Put the tongue in the pan and brown on all sides for 5 minutes.
Pour in the wine and water add seasoning cover and stew for 2 hours.
Remove the tongue from the pan and keep hot on a dish.
Sieve the remaining contents of the pan and return to the pan.
Add the gherkin and capers.
Mix the cornflour with a little water and add to the sauce.
Bring to the boil remove from the heat and stir in the soured cream.
Do not reboil the sauce.
Cut the tongue into slices 1cm thick and arrange on a dish.
Pour some of the sauce over and serve the rest separately.
Garnish with tomato quarters and sprigs of parsley.
Serves 6
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