2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In our country, as in many countries around the world, cooked language is a delicacy. However, its preparation sounds quite laborious and even scary. Therefore, the hosts rarely bother to prepare a recipe with veal / beef tongue.
In fact, to prepare a language at home is not difficult at all. All you need is a little time and a few tricks.
The tongue becomes extremely tasty and tender, as long as you bet on the right recipe. And although the window in the butcher's shop does not look very nice, it is among the best pieces of meat.
To make the tongue, it must be boiled in advance. This is its main preparation. It is best to bet on a pressure cooker. In it he will be ready in about 30 minutes. If not, in an ordinary pot you can too, but the cooking time will be longer.
When the tongue is cooked, all kinds of recipes can be prepared with it. All you have to do is peel it. It can then be soaked in a number of recipes or simply served cold or hot and drizzled with butter. The choice is yours.
Veal / beef tongue
Necessary products: 1.5 kg beef / beef tongue, 1/4 tsp. vinegar, salt, 1 onion, 2-3 grains of black pepper, 2 bay leaves, 3 cloves garlic.
Method of preparation: Rub the tongue with a mixture of 1/4 tsp. vinegar and salt, then wash well. Place in a large saucepan and cover with water. Add the chopped onion, crushed garlic, black peppercorns and bay leaves. The result is put on the stove. After boiling, reduce to medium to low temperature. Allow to simmer for about 3 hours under a lid.
Boil the tongue until it turns pink, or about an hour for every 500 g. Check with a knife. If its thick part passes easily through it, then it is ready.
It is similar to cooking in a pressure cooker. It differs only in the amount of water. When the pot starts to hiss, the temperature drops to low to medium. Leave for another 25-30 minutes. Then remove the pan from the heat and allow to cool before opening.
When ready, remove the tongue from the pan and allow to cool. When it becomes tactile, it peels off. It should still be warm, as a cold tongue is very difficult to peel.
After removing its sheath, cut diagonally against the veins into pieces a little over 1 cm thick.
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