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.
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