Ingredients:
1 calf's tongue
2 quarts brown chicken stock
1 carrot, peeled and coarsely chopped, plus one carrot, peeled and cut into six pieces.
1 onion, coarsely chopped, plus one onion, peeled and cut into six pieces
1 celery stalk, coarsely chopped
1 pound piece of beef brisket
1 whole capon, cut into six pieces
1 pound piece of cotechino sausage
6 sweet Italian sausages
6 small new potatoes
1) Place the tongue in a large pot with water to cover. Bring to a boil, then reduce the heat and simmer for 1 hour. Drain and, when cooled, peel off the membrane.
2) In a large stockpot, combine all but 1 cup of the chicken stock and the chopped carrot, onion and celery and bring to a boil. Add the tongue and brisket, cover and cook until very tender, about 1 ½ hours. Remove the meat from the cooking liquid and set aside. Add the capon and cook for 15 minutes, then add the cotechino, Italian sausages, the remaining cup of chicken stock, the carrot and onion chunks and the potatoes. Cook for an additional 25 minutes.
3) Return the tongue and brisket to the pot to simmer for 20 minutes and warm through. Divide the meats and vegetables into portions and distribute them evenly among six warmed, shallow bowls. Strain the cooking liquid and pour a cupful over each portion of meat. Serve with the cranberry mostarda
Cranberry Mostarda:
Makes 3 cups
2 cups granulated sugar
1 pound cranberries
3 tablespoons Colman’s dry mustard
1 teaspoon mustard oil (available at specialty stores)
2 tablespoons black mustard seeds
Kosher salt and freshly ground black pepper, to taste
In a heavy-bottomed saucepan, combine the sugar and 2 cups of water and bring to a boil. Add the cranberries and cook over high heat for 10 minutes or until the cranberries are just beginning to burst.
While the cranberries are cooking, place the mustard in a small bowl and add water to form a thin paste. Add the mustard oil, black mustard seeds, and salt and pepper. Stir this mixture in to the berries and cook over high heat until the mixture is thick and syrupy, about 20 minutes. Remove from the heat and allow to cool. The mostarda can be refrigerated in an airtight container for up to 1 week
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