Pickled Veal Tongue Recipe
Ingredients
| White vinegar | 1/4 Cup (16 tbs) | |
| 3 cups chicken stock or broth | ||
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Spice | 2 Tablespoon | |
| Parsley sprigs | 6 | |
| Black peppercorns | 2 Teaspoon | |
| Carrots | 3/4 Cup (16 tbs), coarsely chopped | |
| Celery | 3/4 Cup (16 tbs), coarsely chopped | |
| 3/4 cup coarsely chopped onions | ||
| Garlic | 5 Clove (5gm), crushed | |
| Cayenne pepper | 1/8 Teaspoon | |
| Coarse salt | 1 Teaspoon | |
| Lemon | 1 , cut in half | |
| Mustard seeds | 1 Tablespoon | |
| 2 5- to 7-ounce veal tongues | ||
Directions
In a large stainless steel saucepan, combine vinegar, stock, wine, pickling spice, parsley, peppercorns, carrots, celery, onions, garlic, cayenne, salt, lemon, and mustard seeds and simmer for 20 minutes.
Add tongues and simmer uncovered over medium heat for 30 to 35 minutes, or until tongues are tender.
Turn off heat and let tongues cool in cooking liquid.
When cool enough to handle, remove from liquid and peel off outer membrane with a sharp knife.
Return tongues to liquid and refrigerate until ready to slice.
Add tongues and simmer uncovered over medium heat for 30 to 35 minutes, or until tongues are tender.
Turn off heat and let tongues cool in cooking liquid.
When cool enough to handle, remove from liquid and peel off outer membrane with a sharp knife.
Return tongues to liquid and refrigerate until ready to slice.
Chef
