Tongue - beef or veal, is rightfully considered a delicacy. In addition, the tongue is very rich in iron and has long been recommended for patients with anemia and people suffering from large blood loss. In taste, aroma and structure, it is very different from meat and is used for the preparation of appetizers, salads and main courses. However, you do not need to have special culinary talents to cook boiled tongue, which is considered an independent dish and an excellent snack.
It is necessary
-
- Beef or veal tongue - 2 kg,
- Medium onion - 1 piece,
- Carrots - 1 piece,
- White roots - parsley
- celery
- parsnips - fresh or dry
- Bay leaf
- allspice
- black peppercorns
- salt.
Instructions
Step 1
Rinse your tongue thoroughly under running cold water, place in a bowl, cover with water and let sit for an hour or an hour and a half.
Step 2
Put the pan on fire, put your tongue in boiling water, salt water to taste. Add a whole peeled onion, coarsely chopped carrots and root pieces. After the water boils again, remove the foam and, reducing the heat, leave the tongue to simmer under the lid for 3 hours.
Step 3
Throw bay leaf and pepper into the broth: allspice - 4-6 pieces, black peas - 10-15 pieces. Leave to simmer for another 20 minutes. The tip of the cooked soft, it can be easily pierced with a fork. Remove the pot from the stove.
Step 4
Prepare a bowl of cold water and place your boiled tongue in it. After that, the skin should peel off easily. Remove the skin from your tongue and put it back in the pot. Let it soak a little more in the aromatic broth left over after boiling it.
