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Receta Ox Tongue In Piquant Sauce

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Raciónes: 6

Ingredientes

Cost per serving $1.45 view details

Direcciones

  1. Soak the ox tongue in water for 1 hour.
  2. Drain.
  3. Cook in boiling water for 1 hour.
  4. Drain remove the skin and gristle.
  5. Make incisions in the tongue and insert the strips of bacon and anchovy.
  6. Heat the oil and butter in a pan add in the carrot garlic crushed with salt parsley and basil and fry for 5 min stirring.
  7. Put the tongue in the pan and brown on all sides for 5 min.
  8. Pour in the wine and water add in seasoning cover and stew for 2 hrs.
  9. Remove the tongue from the pan and keep warm on a dish.
  10. Sieve the remaining contents of the pan and return to the pan.
  11. Add in the gherkin and capers.
  12. Mix the cornflour with a little water and add in to the sauce.
  13. Bring to the boil remove from the heat and stir in the soured cream.
  14. Don't reboil the sauce.
  15. Cut the tongue into slices 1cm thick and arrange on a dish.
  16. Pour some of the sauce over and serve the rest separately.
  17. Garnish with tomato quarters and sprigs of parsley.
  18. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 181g
Recipe makes 6 servings
Calories 210  
Calories from Fat 137 65%
Total Fat 15.48g 19%
Saturated Fat 5.21g 21%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 172mg 7%
Potassium 277mg 8%
Total Carbs 8.09g 2%
Dietary Fiber 1.1g 4%
Sugars 2.73g 2%
Protein 1.86g 3%
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