Braised sheep’s tongues

Name: Braised sheep's tongues
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 sheep tongue; 15.00 ml salt; oil for frying; 6.00 cloves; 4.00 bay leaves; 6.00 allspice seeds; salt and freshly ground black pepper to taste

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (7)

6.00	sheep — tongue
15.00 ml	salt
	oil — for frying
6.00	cloves
4.00	bay leaves
6.00	allspice — seeds
	salt and freshly ground black pepper — to taste

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Method:

Clean the tongues and cut away any muscle tissue. Soak the tongues in water to cover and salt overnight. Heat the oil in a saucepan and stir-fry the cloves, bay leaves and allspice seeds for 3 minutes. Remove the tongues from the water and pat dry. Season to taste with salt and pepper and stir-fry in the spice and oil mixture for about 5 minutes on both sides. Reduce the heat, cover the saucepan with a tight-fitting lid and simmer over low heat until the tongues are tender. Serve with peach pickle and yellow rice.
Serves 4-6.