Peel the beef tongue. This can be done with a stiff peeling glove, brush, or coarse salt. Rinse it well under running water and place in a large saucepan deep enough for your tongue. Pour in enough water to cover it completely. Crush the cloves of garlic with the back of a wide, heavy knife. Cut the onion into quarters and add along with bay leaves, pepper, cloves and garlic to a saucepan, pour in the beer. Bring water to a boil, then reduce heat to low, season with salt, and cover pan. How much to cook beef tongue depends on its weight, but it will take at least 2 hours. Try the readiness of the tongue with a fork.
Remove the tongue from the broth and place it under running water, cool slightly and remove the skin from the tongue. If the tongue is fresh, then it will be removed with a stocking; if it’s a little old, you’ll have to peel it off with a knife. Pour the broth into a container, put your tongue, cover the container with a lid and refrigerate for 4-6 hours or longer. Ready boiled tongue can be stored in the refrigerator for 5-7 days.
Boiled tongue in white sauce
To cook boiled beef tongue in white sauce, you will need: – 1 boiled beef tongue with a total weight of 2 kg; – 3 cups of 20% fat cream; – 1 glass of 3,5% fat milk; – 1 small onion; – 2-3 tablespoons tablespoons of butter; – 2 tablespoons of wheat flour; – 1-2 cloves of garlic; – 1/2 teaspoon of ground pepper; – 3-4 stalks of parsley;
– salt.
Peel the onion and cut into small cubes. In a heavy deep skillet, melt the butter and sauté the onion, cook for 3-4 minutes, until translucent. Add flour and cook, stirring occasionally, for about 2 minutes. Cut the tongue into slices, 0,5 cm thick, and then into small long pieces. Chop the garlic. Put the tongue in a skillet, pour in milk, add cream, garlic, season with salt and pepper and bring to a boil, stirring occasionally. Simmer for 10-15 minutes. Add the parsley and serve.