Are you ready to embark on a culinary adventure that challenges traditional taste boundaries? Sweet and Sour Calves Tongue is a remarkable dish that combines tender, succulent meat with a tantalizing sauce that will make your taste buds dance with excitement. Often overlooked, this traditional recipe is a hidden gem that transforms an unusual cut of meat into a gourmet experience that will impress even the most discerning food enthusiasts.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Traditional
Serves: 4 servings
Ingredients
- 1 lb calves tongue
- 1 cup sweet and sour sauce
- 1 onion, chopped
- 2 carrots, sliced
- 1 cup vinegar
- Salt and pepper to taste
Instructions
- Begin by thoroughly rinsing the calves tongue under cold running water, removing any surface impurities.
- Place the tongue in a large pot and cover completely with cold water. Add a pinch of salt to the water.
- Bring the water to a boil, then reduce heat and simmer for approximately
- 5 to 2 hours, or until the tongue becomes tender and can be easily pierced with a fork.
- Remove the tongue from the pot and immediately plunge into ice-cold water to stop the cooking process. This will help make peeling the skin easier.
- Carefully peel off the outer skin and membrane from the tongue using a sharp knife. Slice the tongue into thin, even medallions.
- In a large skillet, sauté the chopped onions and sliced carrots until they become soft and slightly caramelized.
- Add the sliced tongue to the skillet and pour in the sweet and sour sauce and vinegar.
- Simmer the mixture on low heat for 15-20 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Season with additional salt and pepper to taste, ensuring the meat is well-coated with the sauce.
- Serve hot, garnished with fresh herbs if desired, accompanied by rice or crusty bread.
Tips
- Choose Fresh Meat: Select a high-quality, fresh calves tongue from a reputable butcher for the best results.
- Peeling Technique: When removing the skin, ensure the tongue is cool enough to handle but not cold, which makes membrane removal easier.
- Simmer Slowly: Patient, low-heat cooking is key to achieving a tender, melt-in-your-mouth texture.
- Sauce Balance: Taste and adjust your sweet and sour sauce to achieve the perfect tangy-sweet harmony.
- Slice Uniformly: Cut the tongue into even medallions to ensure consistent cooking and presentation.
- Accompaniment Suggestions: Serve with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Garnish Creatively: Fresh herbs like parsley or chives can add a pop of color and fresh flavor to the dish.
Nutrition Facts
Calories: 361kcal
Carbohydrates: 34g
Protein: 22g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 80mg
