http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde.

Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it's still warm. Don't let the meat cool too much, as the skin will stick.
Bok Choy Arugula Pesto

1 Veal tongue (approximately 1.5kg) ©angiesrecipes, rinsed
1 Onion, peeled and chopped
2 Broccoli stalks, roughly chopped
3-5 Fennel stalks
2-3 Bay leaves
10 Juniper berries
Parsley stems
Sea salt

50 g Pine nuts, toasted
1 Large garlic clove
50 g Arugula
70 g Bok choy, the green leaves only
30 g Parmesan cheese, grated
1 tsp Black rock salt
120-150 ml Olive oil, as needed

In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the sea...