If the veal or beef tongue is salted with spices in advance, and then boiled, then the taste will be very delicate, indescribable! Try and enjoy this simple, terrific snack.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Veal tongue – 1 pc (600 g)
- Coarse salt – 1.5 tablespoon.
- Seasonings (to taste) – 2 tablespoons
For broth:
- Onions – 0.5 pc.
- Carrots – 0.5 pc.
- Celery stalk – 1 petiole
- Bay leaf – 1 pc.
- Peppercorns – 3 pcs.
- Cloves – 1 pc.
- Dry mushrooms (optional)
- Salt
Print Recipe
Pin Recipe Instructions
- Rub the tongue with coarse salt and your favorite spices. I used a versatile blend. Put your tongue in a plastic bag and tie. Leave at room temperature for 12 hours. Then refrigerate for 6 days. Shake the tongue pack every day.
- After this time, rinse the tongue slightly, remove the resulting brine.
- Place in a saucepan with carrots, onions, celery stalks. Add bay leaves, peppercorns and cloves. I also added a few dry mushrooms. A little salt. I cooked my tongue in a pressure cooker for 1 hour. Cool the prepared boiled salted tongue under cold water and immediately remove the skin. The broth can be used to make cereals and light soups.
- Cut the cooled tongue into thin slices and serve the salty tongue with your favorite sauce.
Bon Appetit!
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