Blood orange segments and ox tongue

Blood orange segments and ox tongue

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

I know that many people will pass over this recipe without even looking, and yet, tongue is not really any different from corned beef in flavour and texture, and is the same as any other meat that comes from an animal with blood and bones. When pickled, the tongue turns a lovely pink colour.

Ingredients

Quantity Ingredient
1 x 1kg pickled ox tongue
2 onions, peeled and quartered
1 stick celery, cut into long lengths
1 medium-sized carrot, cut into long lengths
Antipasto blood oranges

Method

  1. Place the tongue, onions, celery and carrot in a large pot, cover with water and simmer for 2 hours or until the tongue is soft.
  2. Remove from the pot and use a sharp knife to carefully peel away the outer skin. Carve into slices and serve with the pickled blood oranges, a mound of mashed potato and perhaps a dollop of tangy salsa verde. It is best served as a part of a large bollito misto dish.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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