Tongue With Capers

Tongue With Capers, Special and elegant taste

Tongue With Capers, Beyond meat stew

Ingredients

  • 1 sheep's tongue
  • 1 tablespoon olive oil
  • ½ cup/2 oz/60 g finely chopped onion
  • 1 tablespoon flour
  • ¾ cup/6 fl oz/175 ml white wine
  • 1 tablespoon chopped parsley
  • Salt and freshly ground pepper
  • 2 tablespoons capers

Details

Serves: 7

Method

Step 1

Dip sheep’s tongue in boiling water for 3 to 4 minutes. Douse in cold water then remove the skin and cut the tongue into ⅓ in (1 cm) slices.

Step 2

Heat the olive oil in a pan and sauté the onion until transparent. Stir in the flour and cook for 1 minute.

Add all remaining ingredients except the capers and simmer for 15 minutes or until the tongue is tender. Add the capers and serve.

Tongue With Capers

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