INGREDIENTS
- Tongue to French dressing:
- – Minimize tongue 120 g
- – Pickled sauce 50 cc
- – Olive oil 5 cc
- – Sal marina 1 g
- – Garlic flowers 1 g
- Parsley, garlic and egg French dressing:
Makes 11 servings.
- – Onerous boiled egg 150 g
- – Parsley 100 g
- – Garlic 25 g
- – Alcohol vinegar 80 g
- – Olive oil 160 cc
- – Entrefine salt 5 g
- – Black pepper 2 g
- Language:
- – Tongue 1.2 kg
- – Carrot 250 g
- – Onion 500 g
- – Celery stem 100 g
- – Laurel 1 g
- – Garlic 14 g
- – Sal 5 g
- Braised tongue with mash:
- – Lengua 800 g
- – Tomato sauce 800 cc
- – Black olives 100 g
- – Mashed potatoes 600 g
- – Chopped parsley 50 g
- – Entrefine salt 10 g
- – Black pepper 2 g
- – Olive oil 30 cc
- Ketchup:
- – Tomato puree 1000 g
- – Creole onion 500 g
- – Garlic 50 g
- – Laurel 1 unid
- – Paprika 10 g
- – Floor chili 3 g
- – Oregano 10 g
- – Salfina 15 g
- – Black pepper 2 g
- – Sugar 50 g
- – Olive oil 100 cc
- – Contemporary basil 100 g
- – Black olives 100 g
- Cooking of the tongue:
- – Tongue 1.2 kg
- – Carrot 250 g
- – Onion 500 g
- – Celery stem 100 g
- – Laurel 1 g
- – Garlic 14 g
- – Sal 5 g
- Tongue cooked in sauce:
- – Minimize tongue 800 g
- – Tomato sauce 800 cc
- Mashed potatoes:
- – Agua
- – Bare papa cruda
- – Butter
- – Salt trains
- – Nutmeg
We share with you the totally detailed recipe for the tongue with French dressing, to make and revel in as a household.
PROCEDURE:
Tongue to French dressing:
1. Marinate the tongue in a round form.
2. Add the additional sauce on prime.
Parsley, garlic and egg French dressing:
1. Prepare dinner the eggs for 8 minutes.
2. Chop the parsley and garlic finely chopped.
3. In a bowl, put the garlic, parsley and finely grated egg.
4. Add the liquids and season with salt and pepper.
Language:
1. Minimize the greens into mirepoix.
2. In a pot put the greens and the tongue.
3. Prepare dinner over medium warmth for about 1 hour.
4. Clear the tongue and let it cool.
5. Minimize into desired dimension.
Braised tongue with mash:
1. Put a base of mashed potatoes on a tray.
2. Make an egg within the heart and put the stewed tongue with its sauce.
3. Add the black olives and end with chopped parsley.
4. Season with olive, salt and pepper.
Ketchup:
1. Minimize the onion and minced garlic.
2. Prepare dinner the onion over medium warmth with a splash of oil.
3. Midway by way of cooking, add the chopped garlic.
4. As soon as properly cooked, add the spices to reinforce the flavour.
5. Add the tomato sauce, salt and sugar. Prepare dinner very low for an hour and a half.
6. When cooking is completed, flip off the warmth and add a very good bunch of recent basil.
7. Add the black olives and canopy the pot. Let it relaxation for quarter-hour to take away the basil.
Cooking of the tongue:
1. Minimize the greens into mirepoix.
2. In a pot, put the greens and the tongue.
3. Prepare dinner over medium warmth for approx.
4. Clear the tongue and let it cool.
5. Minimize into desired dimension.
Tongue cooked in sauce:
1. Put the tongue minimize with a knife or chilly cuts machine in a pot. already cooked.
2. Add the sauce and prepare dinner over low warmth for about 40 minutes with out sticking.
Mashed potatoes:
1. Wash the potatoes, peel them and minimize them Spanish. Wash them once more.
2. Pour chilly water with salt and add the potatoes.
3. In a bowl, put the chilly butter in cubes and the nutmeg.
4. Crush the potato with a potato masher to make the puree.
