Pickled tongue with peas, potato and chilli


  • Serves 6 people

  • 2 onions
  • 2 pickled veal tongues (about 350gm each; see note)
  • 2 celery stalks, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 litre chicken stock
  • 1 tbsp olive oil
  • 3 small waxy potatoes, cut into 1.5cm dice
  • 1 tsp dried chilli flakes
  • 110 gm (1 cup) frozen peas, defrosted
  • 2 tbsp flat-leaf parsley, coarsely chopped
  • To serve: crusty bread (optional)
01   Coarsely chop one onion, combine in a saucepan with tongue, celery and carrot, cover with cold water and bring to the simmer over medium heat. Reduce heat to low and simmer until cooked through (2 hours). Remove tongue (discard liquid and vegetables) and set aside, then, when cool enough to handle, peel and thinly slice.
02   Preheat oven to 170C. Thinly slice remaining onion. Heat oil in a frying pan over medium heat, add onion and stir occasionally until tender (6-8 minutes), then add stock, potato, chilli and tongue. Transfer ingredients to a 20cm x 25cm 4-litre baking dish, cover with foil and bake until potato is tender (50 minutes-1 hour). Stir through peas and parsley, season to taste and serve hot with bread.
Note You’ll need to order pickled veal tongue from your butcher.

This recipe is from the August 2011 issue of Australian Gourmet Traveller.
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