Poached Veal Tongue With Potato Parsnip And Scallion Mash Recipes

BRAISED VEAL SHANKS WITH MASHED POTATOES AND TOMATO ONION JUS

Steps:

• Preheat oven to 300°F.
• Cut onions into 1/4-inch-thick rings. Quarter tomatoes lengthwise. Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper. In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper. Add shanks and braise, covered, in middle of oven until very tender, about 3 hours.
• After shanks have been braising for 2 1/4 hours, make mashed potatoes:
• Peel potatoes and cut into roughly 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes. Reserve 1/2 cup potato cooking water and drain potatoes in a colander. Return potatoes to kettle and add butter and 1/4 cup reserved cooking water. Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper. Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered. Reheat shanks and potatoes before proceeding.
• Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered. Boil braising liquid until reduced to about 1 cup, about 5 minutes. Season jus with salt and pepper.
• Serve shanks, onions, and tomatoes with mashed potatoes and jus.

JAMIE OLIVER'S MASHED ROOT VEGETABLES

Steps:

• *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
• Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
• Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
• Drain in a colander.
• Place the vegetables back in the pan and mash with a potato masher.
• You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
• Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

POACHED BEEF TENDERLOIN

Steps:

• Put the meat in a deep pan just large enough to hold it-a Dutch oven is usually ideal, but you can curve the meat into a wide saucepan too-and cover it with boiling water or stock. Add a large pinch of salt if you're using water or if the stock is unsalted. Adjust the heat so that the mixture bubbles gently-on my stove that's medium.
• Cook until the meat's internal temperature reaches 120°F (use an instant-read thermometer); 125°F if you prefer medium-rare. Remove the meat and let it sit for about 5 minutes, then cut into 1/2- to 1-inch-thick slices. Serve immediately with the garnishes.

FRESH VEAL TONGUE

Steps:

• After scrubbing and soaking the veal, put it in a heavy pot large enough to accommodate it, and cover it with cold water. Toss in the onion and seasonings, and bring to a boil, then lower the heat and cook at a lively simmer for 45 minutes. Let the tongue cool in the liquid until you can handle it, and peel off the tough outer skin all around. Pour off the broth through a strainer and save it. Now for the final braising with this vegetable accompaniment.
• Melt the butter in the pot in which you are cooking the tongue, and sauté the vegetables for a minute or so. Add the Madeira, let it cook down a little, and lay the tongue on top. Pour about 3/4 cup of the tongue cooking liquid around it, cover with foil and then with the pot's cover, and set it all in a preheated 325° oven for 1 hour, checking once to see that there is sufficient liquid, and adding more tongue broth if necessary. The veggies should be moist but not swimming in liquid. When it's done, cut yourself three or four diagonal slices, and spread them on a warm plate surrounded by the vegetables.
• Try a tongue sandwich with lettuce, mayonnaise, and Dijon mustard, with a couple of cornichons alongside.
• Warm slightly any remaining slices of tongue, and serve in a warm Sauce Gribiche (page 160).

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

POACHED VEAL TONGUE WITH POTATO, PARSNIP, AND SCALLION MASH

Steps:

• To brine the tongue, mix the salt with the water in a large bowl and submerge the tongue in it. Refrigerate for 6 hours or overnight.
• Bring the ingredients for the poaching liquid to a boil in a pot large enough to accommodate the tongue later, and let boil vigorously for 20 minutes.
• Remove the tongue from the brine, and lower it into the boiling broth. Cook, partially covered, at a lively simmer for 1 1/4 hours, then turn off the heat and leave the tongue submerged in the hot liquid for at least 1/2 hour. While the tongue is resting, get the potatoes and parsnips going (recipe follows).
• Fish the tongue out of the broth, and as soon as it is cool enough to handle, remove the peel (the warmer the tongue, the easier that will be). Following the photographs, start at the butt end to remove the peel; once you have gotten started, it should come off quite easily in big pieces. Trim away any gristle and fat at the butt end, and when ready to serve, cut into slices.
• Serve the tongue warm with the potato, parsnip, and scallion mash and at least one of the recommended condiments. The grated horseradish should be sprinkled on while the tongue is still warm, to infuse the slices with its sharp flavor. Leftover tongue is delicious cold, with the suggested sauces or others in this chapter. It makes a great sandwich with some mustard.
• Peel the baking potatoes, cut them in half, and submerge them in a pan of cold water to cover. Bring to a boil and cook 20 minutes, then add the parsnips and cook another 20 minutes, until both are tender. If the parsnips are getting too soft, fish them out of the pot with a wire sieve. When both the potatoes and parsnips are done, put them through a ricer, or strain and mash them in a bowl, with the butter and salt. Fold in the scallions. If the mash has to wait a little while before being served, put the bowl in a skillet with a small amount of boiling water, and simmer to keep warm.