Pickled lamb’s tongue with cos heart and watercress salad

Pickled lamb’s tongue with cos heart and watercress salad

By
From
Meat
Serves
6
Photographer
Dean Cambray

Pickling the lamb’s tongue in a simple brine keeps it a lovely rosy pink. It is then poached to tender softness, sliced wafer-thin and scattered into a tangy salad.

Ingredients

Quantity Ingredient
1 lamb’s tongue, (around 1 kg)
1 litre Basic brine

Poaching stock

Quantity Ingredient
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 garlic clove, halved
1 bay leaf

Salad

Quantity Ingredient
2 cos hearts, leaves separated
1 bunch watercress, leaves picked
1/4 cup cornichons
1/4 cup sun-dried tomatoes
1/4 cup chives, chopped
1/4 cup parsley, picked
4 tablespoons tarragon vinegar
2 tablespoons grain mustard
4 tablespoons extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Place the tongue in a non-reactive container (i.e. not aluminium) that is just large enough to contain it snugly. Pour on the brine so that the tongue is completely covered. Sit a plate on top of the tongue and weight it down (tins from the pantry will do the job). Refrigerate for at least 2 days. Discard the brine and pat the lamb’s tongue dry.
  2. To poach the tongue, place it in a large saucepan with the onion, carrot, celery, garlic and bay leaf. Pour in enough cold water to cover and bring to the boil. Lower the heat and simmer very gently, covered, for 1½ hours, or until the tongue is tender. The water should barely simmer and the tongue should always remain covered with water. Check the pan from time to time and top up with more water if needed. Remove from the heat and leave to cool in the cooking liquid. When cool enough to handle, carefully peel away the skin and pull off any excess fat. Return the tongue to the cooking liquid and leave to cool overnight in the refrigerator.
  3. Remove the cold tongue from the cooking liquid and pat dry. Use a sharp knife to trim back the root end of the tongue, slicing away any gristle or fat. Cut into wafer-thin slices and keep chilled until ready to serve.
  4. To make the salad, combine the cos lettuce, watercress, cornichons, tomatoes and herbs in a large mixing bowl and toss together gently. In a separate bowl whisk together the vinegar, mustard and oil to make a dressing. Season to taste with salt and pepper. Scatter the lamb’s tongue slices onto the salad and drizzle on the dressing. Toss gently so that everything is lightly coated with the dressing and serve with crusty bread and a glass of chilled riesling.
Tags:
Meat
Adrian
Richardson
La
Luna
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