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{{#seo:
|title=Veal tongues with capers a beef recipe
|titlemode=replace
|keywords=#tongue #sauce #vealtongueswithcapers #butter #veal #capers #simmer #vinegar #litres #boil #boiling
|hashtagrev=032020
|description=This recipe from my 1960's Lebanese cook book won't be to everyone's taste, however, if you're looking for an interesting way to cook veal tongue
}}
This recipe from my 1960's Lebanese cook book won't be to everyone's taste, however, if you're looking for an interesting way to cook [[Veal|veal]] [[Tongue|tongue]], this is probably it.

[[Veal]] [[Tongue|tongue]] is more tender than [[Beef|beef]] tongue, but both require a good deal of cooking. Speak to your butcher, you may be able to buy tongues prepared and ready cooked.
{{recipesummary
|TotalCalories = 2377
|PortionCalories = 594
|DatePublished=21st January 2013
|Author=JuliaBalbilla
|ImageComment = As [[User:Robin|Robin]] says; "Don't look at it too much, don't think about it too much!"
|Servings = Serves 4
|Difficulty = 3
|TotalTime = 3 hours
|PrepTime = 30 minutes
|CookTime = 2 hours 30 minutes
|Image = [[Image:Veal tongues with capers recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Not for me!''

3/5

This is something I will not make.

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredients
| 2 medium tongues of [[Veal|veal]]
| ½ a [[Lemon|lemon]] and [[Sea Salt|sea salt]] for cleaning the [[Tongue|tongue]]
| 2.5 tablespoons [[Sea Salt|sea salt]] (for [[Boiling|boiling]])
| 200g (7 oz) [[White wine|white wine]]
| 85g (3.5 oz) [[Carrots|carrots]], peeled and chopped
| 85g (3.5 oz) [[Onions|onions]], peeled and sliced
| 3.4 [[Litres|litres]] (6 [[Pints|pints]]) cold water for [[Boiling|boiling]]
| ½ teaspoon [[White pepper|white pepper]]
| 1 hot [[Chilli pepper|chilli pepper]], sliced into rings (de-seeded if desired)
| 110g (4 oz) [[Butter|butter]]
| 75g (3 oz) [[Plain flour|plain flour]]
| 1 tablespoon [[Sea Salt|sea salt]] (for the [[Sauce|sauce]])
| 110g (4 oz) [[Capers|capers]] (rinsed and drained if [[Salted|salted]])
| 25g (1 oz) [[Vinegar|vinegar]] (for [[Sauce|sauce]])
}}
===Method===

'''cleaning the tongues'''
{{RecipeMethod
| Under cold running water, scrub the [[Tongue|tongues]] with a [[Brush|brush]].
| Rub with half a [[Lemon|lemon]] and a handful of [[Salt|salt]] then leave for 15 minutes
| Place the tongues in a large pan and cover with cold water
| Bring to the [[Boil|boil]] and [[Simmer|simmer]] for 12 minutes, skimming any surface scum
| Remove the tongues and discard the water and quickly rinse in cold water. Clean the pot
}}
'''cooking the tongues'''
{{RecipeMethod
| Add the tongues to the pot, together with 3.4 [[Litres|litres]] of cold water, the [[Vegetables|vegetables]], [[Wine|wine]], [[Herbs|herbs]] and 2.5 tablespoons of [[Salt|salt]]
| Bring to the [[Boil|boil]] and [[Simmer|simmer]] until the tongues are cooked (about 2 to 2.5 hours)
}}
'''caper sauce'''
{{RecipeMethod
| Add the [[Butter|butter]] and [[Flour|flour]], white pepper and salt to a small pan and once the [[Roux|roux]] browns, add enough of the [[Strained|strained]] [[Stock|stock]] to make the [[Sauce|sauce]]. Once it thickens, stir in the [[Chillies|chillies]].
'''final preparation'''
| Peel the tongues, removing any gristle, [[Fat|fat]] or connective tissues
| Slice diagonally, a little less than 1 cm (½")
| Arrange on a large platter and sprinkle with half of the [[Capers|capers]]
| Pour half of the [[Sauce|sauce]] over the tongues and [[Capers|capers]] and the rest, serve in a sauce dish. Sprinkle the remaining capers over the final layer of sauce.
}}
===Serving suggestions===
Serve this dish with [[Boiled potatoes|boiled potatoes]].
===Chef's notes===
The [[Salt|salt]] and [[Butter|butter]] quantities are as in the original recipe, I would probably reduce them if you are at all health conscious. The original recipe just specifies '[[Vinegar|vinegar]]' - Use your favourite, I dare to suggest [[Sherry vinegar|sherry vinegar]]!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Middle Eastern recipes]]
[[Category:North African recipes]]
[[Category:Offal recipes]]
[[Category:Veal recipes]]
[[Category:Cooking with wine]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/tongue|#tongue]] [[Special:Search/sauce|#sauce]] [[Special:Search/vealtongueswithcapers|#vealtongueswithcapers]] [[Special:Search/butter|#butter]] [[Special:Search/veal|#veal]] [[Special:Search/capers|#capers]] [[Special:Search/simmer|#simmer]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/litres|#litres]] [[Special:Search/boil|#boil]] [[Special:Search/boiling|#boiling]]
</code>

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