You are here

Pickled Veal Tongue

Western.Chefs's picture
  White vinegar 1⁄4 Cup (4 tbs)
  Chicken stock/Chicken broth 3 Cup (48 tbs)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Pickling spice 2 Tablespoon
  Parsley sprigs 6
  Black peppercorns 2 Teaspoon
  Coarsely chopped carrots 3⁄4 Cup (12 tbs)
  Coarsely chopped celery 3⁄4 Cup (12 tbs)
  Coarsely chopped onions 3⁄4 Cup (12 tbs)
  Garlic 5 Clove (25 gm), crushed
  Cayenne pepper 1⁄8 Teaspoon
  Coarse salt 1 Teaspoon
  Lemon 1 , cut in half
  Mustard seeds 1 Tablespoon
  Veal tongues 14 Ounce (2 Tongues, 5 To 7 Ounce Each)

In a large stainless steel saucepan, combine vinegar, stock, wine, pickling spice, parsley, peppercorns, carrots, celery, onions, garlic, cayenne, salt, lemon, and mustard seeds and simmer for 20 minutes.
Add tongues and simmer uncovered over medium heat for 30 to 35 minutes, or until tongues are tender.
Turn off heat and let tongues cool in cooking liquid.
When cool enough to handle, remove from liquid and peel off outer membrane with a sharp knife.
Return tongues to liquid and refrigerate until ready to slice.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 318

% Daily Value*

Total Fat 36 g54.9%

Saturated Fat 12.1 g60.3%

Trans Fat 0 g

Cholesterol 267.7 mg89.2%

Sodium 3175.7 mg132.3%

Total Carbohydrates 111 g37.1%

Dietary Fiber 20.1 g80.3%

Sugars 27.5 g

Protein 96 g191.5%

Vitamin A 347.1% Vitamin C 169%

Calcium 34.7% Iron 93.4%

*Based on a 2000 Calorie diet

Pickled Veal Tongue Recipe