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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.

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Pickled Veal Tongue Recipe