Although the tongue is satiety comparable to meat, it is immeasurably healthier and contains much less cholesterol. This product has always been considered a delicacy, in medieval France there was even a law according to which the peasants were obliged to give their language to the master's kitchen when slaughtering cattle. Boil it or bake it for an incredibly delicious dietary meal.
Tongue with sour cream sauce
Ingredients:
- 1 veal tongue (400-500 g);
- 1 onion;
- 1 carrot;
- 6 peas of black pepper;
- 1 bay leaf;
- salt;
For the sauce:
- 100 g sour cream;
- 2 tbsp. butter;
- 1 tbsp. flour;
- 2 tbsp. horseradish;
- 2 tbsp. vinegar;
- 1 tbsp. broth;
- salt.
Wash your tongue, put it in a saucepan, cover with water and put on high heat. Bring the liquid to a boil, remove the foam formed on the surface with a slotted spoon. Peel the vegetables and dip in the broth along with the peppercorns and bay leaves. Boil the tongue for 2-2.5 hours at medium temperature and season with salt to taste a few minutes before the end of cooking. Remove it from the pan, hold it in ice water to easily peel off the skin, then peel it off.
Melt half the butter in a skillet, add flour and cook well. Slowly pour in a glass of broth, add sour cream and cook the sauce until thickened for 5-7 minutes. Then add the horseradish, the remaining oil, and the vinegar and salt. Heat the gravy, cool, pour into a saucepan and serve with the veal tongue cut into thin transverse slices.
Baked tongue
Ingredients:
- 1 medium-sized pork or beef tongue (700-800 g);
- 6 cloves of garlic;
- 1/2 tsp pepper mixtures (green, white and black);
- 1/3 tsp each dried thyme, rosemary and oregano;
- 1 tsp salt.
Immerse the pork tongue in a deep container of cold water and leave for 2-3 hours. During this procedure, blood comes out of it, which, when baked, can turn into unattractive black spots. Remove it from the water and pat it dry with a thick paper towel. Use a sharp knife to remove the dark rim from the tip of your tongue, rub the entire piece with salt and seasoning, paying equal attention to all areas.
Remove the husk from the garlic cloves and pass through a special press. Also rub your tongue thoroughly with it, place it in a container with a lid and refrigerate for 3-5 hours or overnight to marinate. Place it in a roasting sleeve, close the edges with the supplied clips, or simply tie it into knots, pierce it with toothpicks to release steam.
Bake the tongue for 1.5 hours at 200oC. Move the package to a platter, open the bag and remove the contents. Cut it into pieces. It is not necessary to peel off the skin. Although it is harsh, it still has a lot of aromatic spices on it, so you can leave it.
