2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Tongue is a delicacy, but it takes a little longer to prepare. If you have one, you can prepare it in a variety of ways - fry it, bake it or stuff it. Each of the recipes has its good sides and it is already a matter of taste which one you will like the most.
What you must do with the tongue when you buy it is to boil it. Then you can resort to the selected recipe. Boil the pork tongue for about 40 minutes, while the veal takes a little longer - in a pressure cooker for about 1 hour and 30 minutes.
Once cooked, peel the skin and the tongue is ready to prepare it according to the selected recipe. We have selected a recipe for stuffed beef tongue. There is a lot of preparation, but it is really tasty. Here is the recipe:
Stuffed veal tongue
Necessary products: 1 piece. veal tongue, 1 onion, allspice, black peppercorns, bay leaf, salt
Method of preparation: The tongue is soaked for several hours in cold water to drain the blood and mucus left in it. In this way it will be possible to use the broth after boiling. Boil in a pressure cooker for about an hour and a half along with 1 onion, cut in half and the remaining spices. After cooking, peel it while it is still hot, because it peels more easily. Refrigerate to cool completely. After cooling, it is cut lengthwise, but not to the end, but as much as it can dissolve.
Necessary products for the filling: 150 g mushrooms, 200 g bacon, 3 pickles, 150 g melted cheese, 50 g yellow cheese, butter, black pepper (ground), ½ tsp white wine and salt
Method of preparation of the filling: Put a piece of butter (100 g) in a pan and first stew the mushrooms, cut into slices. Then add the bacon and pickles, cut into strips and stew them with the mushrooms, stirring occasionally. After turning off the stove, add the melted cheese, cut into small cubes and mix well.
Sprinkle with ground black pepper, maybe a little salt, but be careful not to oversalt, because bacon, pickles and cheese are salty. Distribute the filling in the already cut tongue, put a few pieces of butter on top, transfer the tongue to an oiled pan, pour the broth from boiling the tongue and half a glass of white wine and bake at 180-200 degrees for about 20-30 minutes. Finally sprinkle with grated cheese. and bake only on the upper reotan.
The tongue prepared in this way can be served as an appetizer, cut into slices, and as a main dish with a garnish of french fries or mashed potatoes. For luxury, you can make a cream sauce to pour over each of the portions before serving.
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In order for the tongue to be tasty, it must be prepared in a special way. Before cooking, it should be thoroughly washed or blanched and then poured with cold water. Then put in a saucepan, pour cold water and heat over low heat to boiling.
