Name of Recipe: Tongue with Two Sauces
Number of People: 4 - 6
Ingredients:1 ox tongue
1 onion, cut in quarters
1 carrot, roughly chopped
1 stick of celery, roughly chopped
1 garlic clove
1 bay leaf
Sprig of thyme
1/2 cup white wine
Few black peppercorns
2 whole cloves.
Method:Wash the tongue and trim any excess from underneath so that you can place it in the TM basket. Place onion, carrot, celery and garlic in TM bowl and chop for 10 seconds on speed 5. Add remaining ingredients and place the TM basket with tongue into the TM bowl.
Add water or stock to cover the tongue. Place lid on and cook for 60 minutes at 80°C on speed soft. After that time, carefully remove the tongue and turn it over, add more stock or water to ensure the tongue is covered and cook for another 60 minutes at 80°C on speed soft. The tongue should be cooked and a skewer should slip into the tongue without resistance. Remove the tongue to a bowl and cover with the poaching liquid and allow it to cool enough to be able to be handled.
Once cool, the tongue needs to be peeled and trimmed. The bulk of the “skin” can be stripped off and any remaining pieces removed with a vegetable peeler. The gristly bits from underneath also need to be removed.
While peeling the tongue, strain the poaching liquor back into the TM bowl and boil for 10 minutes at 100°C on speed 2. Place the cleaned tongue into a clean bowl and cover with the poaching liquor until needed.
Salsa Verde
Ingredients:
1 cup fresh parsley
2 cloves garlic
2 anchovy fillets
2 gherkins
1 tablespoon capers
1/2 cup olive oil
20 ml lemon juice
Freshly ground black pepper
Method:
Place parsley in TM bowl and chop for 15 seconds on speed 7. Add remaining ingredients and blend for 45 seconds on speed 6. The sauce should be very thick, you may add some more oil, if too thick and then extra lemon juice to taste.
Cumberland Sauce
Ingredients:
Zest and juice of 1 orange
2 tablespoons redcurrant jelly
200 ml red wine
100 ml port
20ml lemon juice
1/2 teaspoon prepared mustard
Salt and pepper to taste.
Method:
Place zest into TM bowl and grate for 30 seconds on speed 9, scraping down the sides every 10 seconds. Add the jelly and wines and cook for 8 minutes at 100°C on speed 1.
Add the orange and lemon juice and cook for a further 5 minutes at 100°C on speed 1.
Blend for 30 seconds on speed 9 before straining into a bowl. Stir through the mustard and season with salt and pepper. Serve warm.
Originally posted at
http://thermomix-er.blogspot.com/2009/04/tongue-with-two-sauces-in-thermomix.html
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