Warm ox tongue with pesto and tomato

Yield: 6 servings

Measure Ingredient
950 grams Tongue; (950 to 1300)
1 \N Carrot; peeled and sliced
1 medium Onion; cut into quarters
\N \N ; with the skin on
1 \N Bulb garlic; cut in half
6 \N Fresh bay leaves
12 \N Fresh sage leaves
1 \N Sprigs fresh rosemary
2 teaspoons Black peppercorns
100 millilitres Vinegar; (3 1/2 floz)
5 \N Cloves garlic; peeled
3 \N 15 g packs fresh basil
1 \N 15 g pack fresh mint
1 \N 20 g pack fresh flat leaf parsley
250 millilitres Olive oil; (8 floz)
1 \N 100 gram pac pine kernels; lightly toasted
1 \N 60 grams pac freshly grated parmesan
6 \N Tomatoes; sliced into 1cm (
\N \N ; 1/2 inch) slices

TO COOK THE TONGUE

FOR THE PESTO SAUCE

Place the tongue in a large bowl, pour over enough cold water to cover and leave to soak for 2-3 hours.

Drain, then place in a large pan with all the ingredients and enough cold water to cover.

Bring slowly to the boil, skimming the surface as necessary. Reduce the heat, cover and simmer for 1 hour per 500g (1lb).

Once cooked, remove from the saucepan and leave to cool, discarding the cooking liquid. Peel the tongue, hold in one hand and with a sharp knife make a small incision at one end. Peel away the skin and discard. Trim off any bits of fat and sinew.

Preheat a grill to a moderate heat.

Make the pesto sauce by putting the garlic, herbs, olive oil and pine kernels into a food processor, puree to a coarse paste. Turn into a bowl and stir in the parmesan. Put to one side.

Cut the tongue into 1cm ( ½ inch) pieces and grill until it starts to colour, turn over and repeat process.

Serve the tongue on tomato slices and top with spoonfuls of pesto.

Converted by MC_Buster.

NOTES : An alternative way to serve a traditional style meat with robust pesto and plump juicy tomatoes. Converted by MM_Buster v2.0l.

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