Braised Tongue Roman Style Recipe by Meat World | ifood.tv\n» Braised Tongue Roman Style Braised Tongue Roman Style Recipe\nDifficulty LevelBit DifficultHealth IndexAverageServings6CuisineEuropeanCourseMain DishMethodBoiledMain IngredientBeef Ingredients\nBeef tongue3 Pound, soaked, poached for 1 1/2 hours and peeled (1 Piece) Lard4 Tablespoon Carrot1 Onion1 Large, quartered Bouquet garni1 Brandy1⁄4 Cup (4 tbs), warmed Cornstarch1 Tablespoon, dissolved Water45 Milliliter, dissolved (3 Tablespoon) Dried currants1⁄2 Cup (8 tbs), soaked in warm water for 15 minutes and drainedFor olive oil marinade Olive oil1⁄2 Cup (8 tbs) Onions2 Large, sliced Carrot1 Large, sliced Garlic cloves3 , unpeeled, crushed Wine vinegar2 Cup (32 tbs) Red wine5 Cup (80 tbs) Coarse salt To Taste Shallots8 , sliced Crushed peppercorns4 Teaspoon Celery ribs4 Cloves4 Thyme sprig4 Bay leaves2 Parsley roots2 (Hamburg) Salt To Taste Pepper To Taste Directions\nTo make the marinade, heat the oil and add to it the onions, carrot and garlic cloves.Saute them until they are lightly colored, then pour in the vinegar and red wine.Add a pinch of coarse salt and the rest of the marinade ingredients, and boil over high heat until the liquid is reduced by half— about 45 minutes.Allow the marinade to cool, then strain it into a large bowl pressing down on the herbs and vegetables to extract their liquid.Put the peeled tongue into the marinade, cover and refrigerate for 48 hours.To cook the tongue, remove it from the marinade and pat it dry.Reserve the marinade.Salt and pepper the tongue.Heat the lard in a large pot and, when it is very hot, put the tongue into the pot.Add the carrot, onion and bouquet garni.Saute the vegetables until they are lightly colored.Pour the brandy over the tongue and set it alight.When the flame has died, pour about 1 cup [1/4 liter] of the marinade liquid and all of the red wine into the pot, and season the mixture very lightly with salt.Cover the pot and simmer the tongue for three and one half hours, turning it over twice.Remove the tongue and put it in a saucepan.Over high heat, reduce the tongue cooking liquid by about half.Then stir in the diluted cornstarch.Strain this sauce over the tongue.Season the sauce to taste, cover the pan and simmer the tongue for 15 minutes.Add the currants, then place the tongue in a deep platter and pour the sauce over it. Print\nChef By Meat World on 30 Dec 2010 Meat World is the ultimate destination for all meat lovers! By Same Chef How To Make Apple SauceViews : 1328 How To Make Sausages Baked In BatterViews : 1671 How To Make Wine Court BouillonViews : 1375 How To Make Braised Pork With CuminViews : 1483 More Recipes by Meat World » ZergNet


love moschino geldbörse herz, Moschino chain strap crossbody bag Damen Taschen Umhängetaschen, love moschino geldbörse herz online shopping\nStartseite >> Love Moschino >> Damen Taschen >> Umhängetaschen >> Moschino chain strap crossbody bag Damen Taschen Umhängetaschen,love moschino kleid blau,bestellen shop\nMoschino chain strap crossbody bag Damen Taschen Umhängetaschen,love moschino kleid blau,bestellen shop\nArtikelnummer: Love Moschino 007944\nlove moschino backpack Love Moschino Damen Taschen Umhängetaschen , Moschino chain strap crossbody bag Damen Taschen Umhängetaschen,love moschino kleid blau,bestellen shop love moschino black coat,Schönes\nRed leather chain strap crossbody bag from Love Moschino. Farbe: Rot. Geschlecht: Damen. Altersgruppe: Erwachsene. Material: Leder. Material: Leder\nMoschino Knielanges Kleid Damen Bekleidung Kleider,love moschino schal,hamburg...


Ikarus 1948 - 1963 von Hrsg.: Gut Hardcover (1963) nein | Antiquariat Kastanienhof\nVerwandte Artikel zu Ikarus 1948 - 1963\nHome Hrsg. Ikarus 1948 - 1963\nIkarus 1948 - 1963\nVerlag: Erdelyi György Athenaeum Nyomda, Budapest, 1963\n24x22 cm Original-Leinen mit goldgeprägtem Deckeltitel, ohne SU Einband leicht fleckig und gebogen, Vorsatz leicht gewellt und fleckig, sonst SEHR GUTES EXEMPLAR.---ungarisch/russisch/englisch/französisch/deutsch, Beiligend der Datenindex. Buch die Firma, Produktion und diese Typen vorgestellt werden: IKARUS 31,311,321, 60,601,602,620,630, 55-66, 180,556,557,Sattelschlepper CSEPEL D-450N sowi D-705N und Kühlaufliefer, und den D-450 Milchtankwagen, Auf Anfrage per E-Mail können Sie die bei uns bestellten Artikel auch in unserer Buchscheune, 01796 Struppen (Mo.-Fr. 9-16 Uhr) oder im Antiquariat Schloss Pillnitz, 01326 Dresden (Mo.-So. 10-18 Uhr) abholen. 655 Gramm. Buchnummer des Verkäufers N49412\nTitel: Ikarus 1948 - 1963\nVerlag: Erdelyi György Athenaeum Nyomda, Budapest