INGREDIENTS:
veal tongue (3½ pounds or 1 2/3 kilos)1
water to cover
5 cloves garlic, peeled
2 bay leaves
¼ teaspoon turmeric
salt and pepper to taste
Mustard Sauce:
1 teaspoon cornstarch
¼ cup water
1/3 cup lemon juice
2 egg yolks
1 tablespoon whole-grain mustard
2 tablespoons capers
Garnish:
additional capers or edible flowers
Directions:
Place tongue in large pot and cover with water. Boil covered for 10 minutes and spill off all the water
Wash meat and pot well
Return tongue to pot, cover with cold water and boil for 1 hour
Remove from water and set aside for 10-20 minutes or until cool
Strain and reserve 3 cups of this broth
Freeze the rest for use in other recipes
Peel skin from tongue and discard. Return tongue to pot with 3 cups broth, garlic, bay leaves and spices. Cook for another hour or two, until tender
Remove tongue and refrigerate 2-3 hours or overnight to cool completely
While cold cut into thin slices and place in a deep skillet or Pyrex heat-proof dish
In a saucepan over low heat, mix cornstarch with water until smooth.
Whisk together lemon juice with egg yolks, and combine with cornstarch mixture and mustard. Add capers, and heat just to boiling while mixing.
Pour over tongue slices
Cook uncovered over low heat for an additional 10-15 minutes
Serve hot with sauce
Nutrition Facts:
Serving size: 3 (slices); 4 (oz); 120 (g). 214 Calories
Protein 27 (g); carbs 0.9 (g); fat 11.5 (g); saturated fat 5 (g)
cholesterol 0 (mg); sodium 73 (mg); calcium 10 (mg); fiber 0 (g)
Exchanges: 4 high-fat protein
Recipe Submitted by
Nechama Cohen
CEO/NP & Author of
Enlitened Kosher Cook
www.jewishdiabetes.org
