BRAISED SALT OX TONGUE WITH MUSTARD AND CAPER SAUCE (serves fouur); food&drink.ingredients 2 onions chopped 2 carrots chopped 3 sticks of celery chopped 50g sliced button mushrooms 100ml tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. vinegar 200ml white wine 300ml chicken stock thyme, bay leaves and parsley stalks 1 salt ox tongue For the plant, see . The ox tongue spear (langue de boeuf) was a type of broad-headed double-edged halberd that was used in Europe during the 15th century. Some designs had protrusions from the middle or base of the blades making the head similar in profile to a caper sauce Noun 1. caper sauce - allemande sauce with capers sauce - flavorful relish or dressing or topping served as an accompaniment to food 25g flour 25g butter braising liquor 1 dessert spoon of dijon mustard 75ml double cream 1 tbs of capers 1 tbs of chopped parsley method Place the tongue in a large pan, cover with cold water and slowly bring to a simmer. Once the surface of water is covered with a light layer of scum, lift out the tongue and rinse under a cold running tap, throw the water away, clean the pan and now you can start the recipe Melt the butter in the pan, add the vegetables, cover and stew gently for about 20 minutes until lightly coloured Add the vinegar and boil until evaporated - it will look like a sticky mess. Add the wine, stock and herbs, bring to a simmer, then add the tongue Mix so that it's well covered - add some water if needed - cover with a lid and slowly simmer on the stove or in the oven for 2 1/2 hours When cooked, remove and leave to cool. Once cool enough to handle, carefully peel off its skin and discard, strain the stock and place the tongue back in the stock Melt the butter and add the flour and cook over a low heat, stirring for a couple of minutes. Slowly add the stock and whisk until it is a slightly thickened sauce - you will not need all the stock Allow the sauce to simmer for 10 minutes, whisk in the cream and mustard, check the seasoning and add the capers and parsley. Slice the tongue and pour over the sauce SALSA VERDE bunch of flat parsley picked; bunch of basil; few leafs of tarragon; 1tps of capers; 1tps of gherkins; 3 anchovy anchovy: see herring. anchovy Any of more than 100 species of schooling saltwater fishes (family Engraulidae) related to the herring. Anchovies are distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. fillets; 2 cloves of garlic; 150ml olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. Chop all the herbs in a food processor until fine. Remove and now chop the capers, anchovies, gherkins, and garlic in the same bowl. Add the herbs and enough olive oil to make into a sauce - it should look like a coarse mayonnaise CAPTION(S): Picture: STACEY ROBERTS |
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