Poached beef tongue with caper salsa

Poached beef tongue with caper salsa

Govedi jezik s kaparima

By
From
Dalmatia
Serves
4

In Croatia there are many ways of preparing beef tongue and it’s often used as a part of cured salami, or pickled with various herbs and spices. This is something a little different to serve as an appetiser for your guests. Don’t tell them what it is until they try it – this will ensure that they actually give it a chance! I often put this dish on the specials board in my restaurant and, even though it’s not a big seller, there are plenty of people who absolutely love it.

Ingredients

Quantity Ingredient
sea salt
freshly ground black pepper

Poached tongue

Quantity Ingredient
1 beef tongue, 500-800 grams
100 grams pancetta, cut into 5 mm strips
100 grams pork skins
1 veal bone or shank, approximately 250 grams
3 carrots, roughly chopped
1 turnip, roughly chopped
2 celery stalks, roughly chopped
1 bay leaf
1 brown onion, diced
3-4 cloves
5-6 peppercorns
100ml white wine
or port

Caper salsa

Quantity Ingredient
100g capers
100 grams gerkins, chopped into small cubes (the same size as the capers)
1/2 red onion, chopped
2 tablespoons fresh flat-leaf parsley, chopped
50ml extra virgin olive oil
25ml red wine vinegar

Method

  1. Pierce the tongue with a sharp knife and push the pieces of pancetta into the cuts. Place the tongue in a large saucepan and cover well with water. Add all the remaining tongue ingredients and season with salt. Simmer over low heat for about 2–3 hours, until the tongue can be easily pierced with a fork.
  2. Remove the tongue from the water (reserving a few spoonfuls of the cooking water), allow to cool, then peel the skin off the tongue. Slice the tongue into thin slices and arrange on a serving platter
  3. For the caper salsa, mix all the ingredients together, season with salt and pepper and add the reserved stock in which the tongue was cooked. Spread the salsa over the warm tongue, let it cool slightly, then serve.
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