Sprinkle the veal tongue with salt and leave in the refrigerator for 1,5 hours. When cooking, put in cold water, cook for 2-3 hours. Then immerse in cold water for XNUMX minutes and cleanse the tongue.
In a slow cooker, cook the veal tongue on the “Stew” mode for 1,5 hours.
How to cook veal tongue
1. Wash your tongue, brush with a culinary brush.
2. Put the veal tongue in a saucepan and put on fire.
3. After boiling the water, reduce the heat, remove the resulting foam and cover with a lid.
4. Put bay leaf, 1 peeled carrot, 1 head of onion and black pepper in a saucepan, cook for 1 hour.
5. Salt the water in which the tongue is boiled (for 1 liter of broth – 1 teaspoon of salt).
6. Cook the veal tongue for another half hour.
7. Lay out the tongue with a slotted spoon and place under cold running water.
8. Hold the veal tongue under water for 3 minutes and peel it off.
The first broth after skimming the veal tongue can be drained and replaced with fresh water.
Delicious facts
Calorie content of veal tongue
Calorie content of veal tongue is 163 kcal per 100 grams of tongue.
Calf tongue cost
The cost of 1 kilogram of veal tongue is from 1000 rubles. (average price in Moscow for June 2017).
Calf tongue readiness
To check the readiness of the veal tongue, it is necessary to put it out of the water on a dish and stick a fork into the tongue – if the juice of the tongue is transparent and the tongue is pierced easily, it means that it is cooked and ready to eat.
Veal tongue broth
The broth left over from cooking the veal tongue can be used to make aspic with vegetables or fish. Serving boiled veal tongue Veal tongue is served chilled, cut into sandwich pieces. Mustard, horseradish, mayonnaise are served to the tongue. The tongue is great for a snack with fresh and salty vegetables.
Baked veal tongue
Products
Veal tongue – 2 pieces (about 700-800 grams)
Garlic – 4 cloves
Bay leaf – 2 leaves
Salt – 2 teaspoons
Pepper to taste
Baked veal tongue recipe for a snack
1. Wash the veal tongue. Peel the garlic, crush with a garlic press or chop finely.
2. Stir the garlic with salt and pepper, coat the veal tongues with the mixture.
3. Put the tongues in foil, bake in the oven for 2 hours at a temperature of 120 degrees.
4. Cool the finished veal tongue, remove the skin from it.
5. Serve warm or chilled.