Recipe - Warm Ox Tongue With Pesto And Tomato

TO COOK THE TONGUE
950 g Tongue; (950 to 1300)
1 Carrot; peeled and cut or sliced up
1 md Onion; cut into quarters
; with the skin on
1 Bulb garlic; cut in half
6 Fresh bay leaves
12 Fresh sage leaves
1 Sprigs fresh rosemary
2 teaspoon Black peppercorns
100 ml Vinegar; (3 One half floz)

FOR THE PESTO SAUCE
5 Cloves garlic; peeled
3 15 g packs fresh basil
1 15 g pack fresh mint
1 20 g pack fresh flat leaf
parsley
250 ml Olive oil; (8 floz)
1 100 gram pac pine kernels;
lightly toasted
1 60 grams pac freshly grated
parmesan
6 Tomatoes; cut or sliced up into 1cm (
; One half inch) slices

Place the tongue in a large bowl, pour over enough cold water to cover and
leave to soak for 23 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 ( One half 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.