Tongue sausage with mustard and capers
An original recipe by Iván Cerdeño with the best piece of beef as the main character.
- 1 language unit
- 200 grams of mustard mayonnaise
- Fried capers
- Marinated capers
- Sprout salad
- Put the tongue in a vacuum bag with salt, pepper, rosemary and garlic. Cook it in a pressure cooker for 1 hour.
- Cool in water and ice.
- Once cool, laminate and season the tongue with salt and pepper. Add the mustard mayonnaise, capers and finish with a salad of sprouts.
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