How long to cook veal tongue?

Sprinkle the veal tongue with salt and insist in the refrigerator for a day. When cooking, put in cold water, cook for 1.5 – 2 hours . Then dip in cold water for 3 minutes and clean the tongue.

In a slow cooker, cook the veal tongue in the “Extinguishing” mode for 1.5 hours .

How to cook veal tongue

1. Wash your tongue, clean it with a culinary brush.
2. Put the veal tongue in a saucepan and put on fire.
3. After the water boils, reduce the heat, remove the resulting foam and cover with a lid.
4. Put bay leaf, 1 peeled carrot, 1 onion and black pepper in a saucepan, cook for 1 hour.
5. Salt the water in which the tongue is cooked (1 liter of broth – 1 teaspoon of salt).
6. Boil the veal tongue for another half an hour.
7. Lay out the tongue with a slotted spoon and put it under cold running water.
8. Hold the veal tongue under water for 3 minutes and peel.

The first broth after removing the foam when cooking the veal tongue can be drained and replaced with fresh water.

Tasty Facts

Calorie content of veal tongue
Calorie content of veal tongue is 163 kcal per 100 grams of tongue.

The cost of veal tongue
The cost of 1 kilogram of veal tongue is from 1000 rubles. (average price in Moscow as of June 2017).

The readiness of the veal tongue
To check the readiness of the veal tongue, you need to put it out of the water on a dish and stick a fork into the tongue – if the tongue juice is clear and the tongue is pierced easily, then it is cooked and ready to eat.

Veal tongue
broth The broth left after cooking the veal tongue can be used to prepare aspic with vegetables or fish. Serving boiled veal tongue Veal tongue is served chilled, cut into sandwich pieces. Mustard, horseradish, mayonnaise are served with the tongue. The tongue is great for a snack with fresh and salted vegetables.

Baked veal tongue

tongue – 2 pieces (about 700-800 grams)
Garlic – 4 cloves
Bay leaf – 2 leaves
Salt – 2 teaspoons
Pepper – to taste

Recipe for baked veal tongue for a snack
1. Wash the veal tongue. Peel the garlic, crush with a garlic press or finely chop.
2. Mix the garlic with salt and pepper, coat the veal tongues with the resulting mixture.
3. Put the tongues in foil, bake in the oven for 2 hours at a temperature of 120 degrees.
4. Cool the finished veal tongue, remove the skin from it.
5. Serve sliced ​​warm or chilled.