Salty Tongue
by Editorial Staff
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.
Servings: 4
Ingredients
- Veal tongue – 1 pc (600 g)
- Coarse salt – 1.5 tablespoon.
- Seasonings (to taste) – 2 tablespoons
- For broth:
- Onions – 1/2 pc.
- Carrots – 1/2 pc.
- Celery stalk – 1 petiole
- Bay leaf – 1 pc.
- Peppercorns – 3 pcs.
- Cloves – 1 pc.
- Dry mushrooms (optional)
- Salt
Directions
- 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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