Veal tongue has become famous in modern gastronomy not only as an original delicacy, but also as a product that helps to establish metabolism in the body. And it's all about the rich content of zinc and phosphorus in the product.
It is necessary
- - 1 kg of veal tongue
- - 150 g olives
- - 2 heads of onions
- - vegetable oil
- - 50 g flour
- - 50 g tomato paste
- - 2 carrots
- - 100 ml of red wine
- - 150 g seedling onions
- - lemon
- - salt and pepper
Instructions
Step 1
Wash and clean the veal tongue well, soak it in cool water for 12 hours. Fry the tongue in hot oil on all sides until golden brown and place in a separate bowl.
Step 2
In the oil in which the tongue was fried, save the flour, put and fry the vegetables cut into slices. Add water to the pan, add tomato paste and spices, put the tongue, salt and simmer under the lid for 2 hours.
Step 3
Take out the finished tongue, peel from the film and cut into portions. Place the meat in a separate saucepan and top with the strained sauce. In another skillet, fry the peeled, uncut seedlings, cover with water and simmer until soft.
Step 4
Rinse olives, cover with boiling water, discard in a colander and send to stew together with onions. After a few minutes, add the stewed vegetables to the tongue, pour in the wine, salt and simmer over low heat for 15 minutes. Garnish with chopped herbs and lemon wedges when serving.
