Properly cooked beef, veal, pork and lamb tongues are an exquisite delicacy. They are salted, pickled, fried, soup is boiled with them and added to salads, cut and served cold on sandwiches and just like that. With horseradish, mustard, lingonberry and mint sauce. Languages can boast not only excellent taste, but also an undeniable dietary value - they have practically no fat.
It is necessary
-
- Beef tongue - from 2 kg
- Wide and deep pan
- 1/4 celery root
- 1 large onion
- 1 large peeled carrot
- Peppercorns, salt
- Bay leaf
- carnation
Instructions
Step 1
Rinse your tongue thoroughly, brush it and soak it in cold water for 2 hours to remove excess salt.
Step 2
Pour water into a wide and deep saucepan and lower your tongue. Add vegetables, spices and seasonings. Make sure the water not only covers the entire tongue, but is five centimeters above it.
Step 3
Place the pot on the stove and turn on high heat.
Step 4
When the water boils, reduce heat to medium. The water should not boil, but only gurgle.
Step 5
Cook the tongue for at least three hours. Turn it over every half hour so that it boils evenly. Check - do you need to add water? Water should cover the entire tongue at all times. If the water boils away, add fresh warm boiled water.
Step 6
After three hours, turn off the heat and leave the tongue to cool in the broth. After the tongue has cooled, remove the skin from it. From a well-boiled fresh tongue, the skin is removed with a "stocking".
Step 7
Sometimes a pre-salted tongue is cooked in the same way. The tongue is rolled in a mixture of coarse salt, sugar and crushed garlic. Place in a bowl and press down with a load. It is kept so overnight at room temperature, and then rearranged into the refrigerator and salted there for 7 to 10 days. Turning your tongue over and checking the brine level - there should be a lot of it - is necessary every day.
