Braised Lambs'Tongues Recipe
Ingredients
| Metric | ||
| 4 lambs' tongues | ||
| 2 onions, peeled and sliced | ||
| 1 x 15 ml spoon oil | ||
| 2 carrots, peeled and diced | ||
| Tomatoes | 226 Gram, peeled | |
| Ground black pepper | 1 To taste | |
| Stock | 450 Milliliter | |
| 1 x 15 ml spoon freshly chopped parsley | ||
| 1 x 15 ml spoon capers or chopped gherkins | ||
| Bacon rolls | ||
| Imperial | ||
| 4 lambs' tongues | ||
| 2 onions, peeled and sliced | ||
| Oil | 1 Tablespoon (To garnish:) | |
| 2 carrots, peeled and diced | ||
| Tomatoes | 8 Ounce, peeled (To garnish:) | |
| Ground black pepper | 1 To taste (To garnish:) | |
| About | pint stock | ||
| Chopped parsley | 1 Tablespoon (To garnish:) | |
| 1 tablespoon capers or chopped gherkins | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Wash the tongues thoroughly and trim if necessary.
Fry the onions in oil until golden brown then transfer to an ovenproof casserole.
Lay the tongues on the onion and surround with the carrot and tomatoes.
Season well, pour in sufficient stock just to cover and sprinkle with the parsley, and capers or gherkins.
Cover and cook in a moderate oven for about 1 1/2 hours, until tender.
Taste and adjust the seasonings.
The tongues can be removed and skinned, and then reheated again in the sauce before serving, if preferred.
Serve garnished with bacon rolls.
Fry the onions in oil until golden brown then transfer to an ovenproof casserole.
Lay the tongues on the onion and surround with the carrot and tomatoes.
Season well, pour in sufficient stock just to cover and sprinkle with the parsley, and capers or gherkins.
Cover and cook in a moderate oven for about 1 1/2 hours, until tender.
Taste and adjust the seasonings.
The tongues can be removed and skinned, and then reheated again in the sauce before serving, if preferred.
Serve garnished with bacon rolls.
Chef
