Calf's Tongue with a Pomegranate Sauce

by Sue Lawrence

The tongue should be tender and the sauce nicely reduced
SERVINGS    
 
2-3
PREPARATION TIME
1 HOUR
COOKING TIME
2½ HOURS

Ingredients

1 Calf's Tongue
Salt
2 tbsp Olive Oil
1 Onion (chopped)
2 Pomegranates (quartered and seeds extracted)
250ml Chicken Stock
90ml Dry Sherry
Fine Sea Salt
Freshly ground Black Peppercorns

Calf's Tongue with a Pomegranate Sauce

Instructions

Before cooking, rinse the calf's tongue and soak it in salted water for an hour, then drain. Put the tongue in a large saucepan and cover with cold water, bring to the boil, then reduce and simmer gently with the lid on for about 1 1/2 hours. Drain the water and let the tongue cool, then peel off the skin.

Heat the olive oil in a large saucepan. Add the onion and fry for a couple of minutes, then add the tongue and gently sear for another couple of minutes until browned. Add the pomegranate seeds, stock and sherry and gently simmer for 1 hour, the tongue should be tender and the sauce nicely reduced. Season with salt and pepper and slice the tongue with a sharp knife to serve.

Serve with creamy mashed potatoes.

Tip: Take care when preparing pomegranates as the juice can strain.

Purchase your ingredients...

Rate this recipe

Calf's Tongue with a Pomegranate Sauce
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet