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Before you jump to Beef tongue in capres sauce recipe, you may want to read this short interesting healthy tips about Keeping Track of Precisely what You Consume: How to Do It Correctly.
When you first start your diet one of several things you will learn right away is that keeping a food journal is very helpful. Keeping a food journal helps you identify the foods you are eating as well as the foods you are not eating. One example is that, after monitoring your food for a few days you may realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Writing all of it down can help you see precisely which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
Be as precise as possible while you write down what you consume. It is not enough to list salad in your food journal. The proper way to do it is to note down all of the ingredients in the salad as well as the kind of dressing that is used. You should also write down just how much of the foods you are eating. "Cereal" is just not good, however "one cup Shredded Wheat" is. Remember the more you take in of something the more calories you take in so it is vital that you list quantities so you know exactly how much of everything youre eating and how many calories you need to burn.
Write down how you feel whenever you eat. This helps you to explain to you whether or not you decide on food as a response to emotional issues. This will also show you whether or not you gravitate in the direction of particular foods based on your mood. Many individuals will reach for junk foods if we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you pay attention to how you eat during your different moods and mental states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got benefit from reading it, now lets go back to beef tongue in capres sauce recipe. You can cook beef tongue in capres sauce using 15 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Beef tongue in capres sauce:
- Prepare of celery.
- Get of onions.
- Take of broth.
- You need of maggi beef cubes.
- Prepare of carrot.
- Take of white pepper.
- You need of clous de girofle.
- Provide of laurel provence.
- Prepare of leeks.
- Provide of salt.
- Get of For the sauce.
- You need of capres.
- Prepare of butter.
- Get of all purpose flour.
- Get of dry white wine.
Steps to make Beef tongue in capres sauce:
- Clean the tongue thoroughly on a running hot water..
- To further clean it, put the tongue into a pot with a very salty water and bring it to boil. You will see foam on the water, then drain the water, rinse the tongue and repeat the step up to 3 to 4 times until there is no foam coming out off the boiling water (then you know the saliva is completely washed off the tongue).
- Peel the onions( don't slice), peel the carrot and cut in two, wash the celery and leeks thoroughly and cut 10cm pieces, peel the garlic and cut in rough pieces..
- Put 600ml fresh water in a pan with the tongue and add all the vegetables and spices and half teaspoon of salt( broth, pepper and maggi cube)..
- Cover the pan and bring it to boil. Then reduce the heat so that the water is below boiling temperature (it most be hot but most not boil because it will make the tongue hard).
- Leave it with 80C for 2 and half hours..
- After 2 and half hours cooking, remove the tongue, put it on a plate and let it completely cool down..
- Filter the hot broth into a container, and throw away the filtered vegetables and spices and you are left with the pure broth..
- Take a stainless steel pan, take 1 tablespoon of all purpose flour and filtered into the pan..
- Heat the pan with the flour and continuously stir it with wooden stick until it takes a dark golden colour and immediately add 20g of butter and keep on stirring and immediately add small quantity of still hot broth, it will immediately boil and continuing adding the broth and stirring until the whole broth is in the pan..
- Then reduce the heat until it slowly boiling. Add 100ml of dry white wine and about 1-2 teaspoon of capres..
- Keep it slowly boiling. Meanwhile, peel the tongue, and slice it 5mm pieces from top to bottom. Cut and throw away the bones if there's any. And add the sliced tongue into the sauce and slowly boil and stir occasionaly for 20 minutes..
- It's best enjoyed with homemade mashed potatoes or alternatively long grain dry white rice..
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