Cow's tongue with beetroot, turnips and caper salad
If the texture and taste of tongue are unfamiliar, serving it thinly sliced and warm with a lightly pickled vegetable salad is a gentle way to start.
|1||Cow's tongue, large|
|½ cup||Malt vinegar|
|1 to taste||Salt and freshly ground black pepper|
- Place the tongue in a deep saucepan and cover with water. Chop the carrot, onion and celery into large chunks and add to the pan with the vinegar. Bring to the boil, cover with a tight-fitting lid and reduce the heat to a gentle simmer. Cook slowly for an hour. To test, pierce the thick end with a sharp knife.
- If the meat is done, the knife should slip in easily and the tough outer skin should peel away easily. Keep cooking until it reaches this stage - it could take upwards of 90 minutes. Remove the pan from the heat and allow the tongue to cool in the stock. Transfer the tongue to a bowl, cover with cooled liquid and set aside.
- For the salad, rinse the beetroot and trim the leaves. Trim the leaves from the turnips (these leaves may be saved for the salad). Bring 2 saucepans of water to the boil, then add 60ml of malt vinegar to each saucepan.
- Put the beetroots in one and the turnips in the other, then reduce the heat and simmer until tender - about 30 minutes. The skins should peel off easily when rubbed with your thumb. Drain the vegetables and leave until cool enough to handle. Remove the skins and cut into wedges from stalk to root.
- Place in a bowl and toss with the capers, balsamic vinegar and oil. Slice the tongue thinly lengthwise, then heat 3 cups of the cooking liquid in a medium saucepan. Add the tongue slices and when hot remove to serving plates. Spoon over some of the cooking liquid, and arrange the salad on the side. Season the meat with a little salt and pepper.