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Slow Cooker Veal Tongue with Bok Choy Pesto
ANGIESRECIPES.BLOGSPOT.COM15Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 veal tongue (approximately 1.5kg)
- 1 onion (peeled and chopped)
- 2 broccoli (stalks, roughly chopped)
- 5 fennel (stalks)
- 3 bay leaves
- 10 juniper berries
- parsley (stems)
- sea salt
- 50 grams pine nuts (toasted)
- 1 large garlic clove
- 50 grams arugula
- 70 grams bok choy (the green leaves only)
- 30 grams Parmesan cheese (grated)
- 1 tsp. rock salt (Black)
- 150 mL olive oil (as needed)
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