Like beef, veal tongue is incredibly useful, dietary, and therefore suitable for consumption even within the strict limits on calories. True, unlike the language of an adult cow, the calf's tongue is also incredibly tender, and therefore melts in the mouth when eating, of course, with proper preparation. Details on how to cook veal tongue, we will tell in the following recipes.
How and how much to cook veal tongue on time?
Before discussing the first method of cooking the tongue, let's pay attention to his choice and preliminary preparation. In the market, choose a small product (guarantee that the product is from a young animal) and uniform in color. The tongue should not be wet or sticky, have spots and irregularities. Bought the byproduct before cooking thoroughly rinsed with a brush, and only then put in a saucepan.
Bay tongue with water, it boil about 10 minutes after boiling, and then the liquid is drained, as during the preparation of most other offal, to remove the remnants of unpleasant odor. After, the tongue is washed, water is poured, the pan is rinsed and filled with fresh liquid. There they send the tongue and leave it to boil for another hour and a half. Readiness is easily verified: when piercing, a clear liquid must flow from the tongue.
The finished tongue is immediately put in ice water, and then cleaned from the surface shell, removing it in a single piece.
How to cook veal tongue correctly - recipe
The second method of cooking the tongue is slightly different from the first, but it affects the taste of the finished product, since it absorbs the aromas of herbs and roots, and also the salt added to the liquid during cooking.
Put the tongue in boiling water and cook for 15 minutes, then dip it into a tub of icy water and remove the shell. Purified tongue is returned to the pan with fresh water, and after its boiling put the sliced roots and fragrant herbs to it. How much further to cook a veal tongue in a saucepan is determined by its size: the standard non-large tongue will be ready in about an hour. Afterwards, it can be cooled, finely chopped and served, and the broth residues used as a basis for soups and stews .
Such a boiled tongue is great for salads and other snacks, but it should be noted that it is also less useful, due to cleaning in the first stages of cooking.