Beef Italian

Tongue a la plancha (seared beef tongue) with horseradish and salsa verde

Name: Tongue a la plancha (seared beef tongue) with horseradish and salsa verde recipe
Yield: 6
Cuisine: /italian
Ingredients: 1kg beef tongue; 1 onion, quartered; 1 carrot, cut into 4 pieces; 1 celery stalk, cut into 4 pieces; 2 fresh bay leaves; 2 tsp extra virgin olive oil; Freshly grated horseradish, to serve (substitute bottled horseradish); 500.00 ml flat-leaf parsley leaves; 500.00 ml basil leaves; 10 anchovy fillets, drained; 2 garlic cloves; 20.00 ml capers; 125.00 ml extra virgin olive oil, plus extra to serve; 20.00 ml red wine vinegar

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P68 Tongue a la plancha with horseradish and salsa verde

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by delicious. team

delicious. team

May 02, 2023

This Pellegrino 2000 recipe is a tasty tongue-in-cheek use of an unconventional beef cut.

1kg beef tongue
1 onion, quartered
1 carrot, cut into 4 pieces
1 celery stalk, cut into 4 pieces
2 fresh bay leaves
2 tsp extra virgin olive oil
Freshly grated horseradish, to serve (substitute bottled horseradish)

Salsa verde

2 cups flat-leaf parsley leaves
2 cups basil leaves
10 anchovy fillets, drained
2 garlic cloves
1 tbs capers
1/2 cup extra virgin olive oil, plus extra to serve
1 tbs red wine vinegar

Method

1.

Rinse tongue and place in a large saucepan. Cover with cold water, making sure tongue is completely covered. Bring water to the boil, removing any scum that comes to the surface. Add onion, carrot, celery and bay. Cook, topping up with water when required to keep meat covered, for 4 hours or until tender. Set tongue aside to cool slightly.
2.

When cool enough to handle, transfer tongue to a work surface. Peel and discard skin. Return to stock until ready to serve.
3.

For the salsa verde, whiz herbs, anchovies, garlic and capers in a food processor or blender until finely chopped. Transfer to a bowl. Stir in oil and vinegar.
4.

Transfer tongue to a work surface and pat dry. Strain stock and reserve for another use (see note). Heat a cast-iron frypan over medium-high heat. Cut tongue into 2-3cm-thick slices. Add oil to pan and cook tongue, in batches, for 1 minute on each side until crispy golden brown.
5.

Serve immediately on a bed of salsa verde. Season with pepper, drizzle with a little extra oil and sprinkle with horseradish.