An amazingly tasting delicacy that will come to the table for any occasion. Salty beef tongue will especially appeal to gourmets who know a lot about meat dishes. By the way, according to this recipe, you can cook not only beef tongue, but also pork and lamb, and even the heart.
You will need: 1 beef tongue, 3 tbsp. tablespoons of coarse salt, 1 tbsp. spoon of sugar, 1 head of garlic.
Prepare a mixture of salt, sugar and crushed garlic. We dump out the tongue in it.
Then we put the tongue in a plastic bag and squeeze the air out of it. For reliability, you can put another bag on top and also squeeze out the air. We tie the bags carefully.
We leave the tongue for one night in the room, placing a load on top to release the juice. The next day we put the tongue in the refrigerator for a week. Every day we turn the tongue over so that it is evenly salted. We do not remove the cargo!
After the expiration of the term, the tongue, without rinsing, is placed in a saucepan with clean unsalted water and cook until fully cooked for 1, 5-2 hours. We drain the water and douse the tongue with cold water, remove the skin. We wrap it in plastic wrap, otherwise the tongue will wrap.
Serve into small slices.
