Veal tongue is not just a delicious independent dish or addition to cold appetizers, but also a great idea for hotter. Surprise your guests by preparing the language as they have not yet tried, and we will help you in this with a few original recipes.
How to cook veal tongue under horseradish - recipe
Ingredients:
For the language:
- veal tongue - 1,5 kg;
- onions - 1 pc .;
- garlic - 6 denticles;
- bay leaf - 1 piece;
- salt, bell pepper - to taste.
For sauce:
- onions - 1 pc .;
- butter - 2 tbsp. spoons;
- broth from under the tongue - 1/4 of the item;
- flour - 1 1/2 tbsp. spoons;
- grain mustard - 2 tbsp. spoons;
- Grated horseradish - 1 tbsp. a spoon;
- champignons (small) - 1 handful;
- salt, pepper - to taste;
- lemon juice.
Preparation
The tongue is boiled together with the vegetables until ready (about 2 hours). After we cover it with cold water and clean it from the tapes. We cut the tongue with plates.
In butter, fry the onion until it is clear. Add flour to it and continue the frying for another minute. Now fill the contents of the frying pan with broth, put mustard, horseradish, salt and pepper. Separately fry the small champignons and put them to stew with the sauce along with the tongue for 2-3 minutes. Sprinkle the dish with lemon juice before serving.
Boiled veal tongue with tomatoes and wine - recipe
Ingredients:
- veal tongue - 1 piece;
- Butter - 3 tbsp. spoons;
- olive oil - 3 tbsp. spoons;
- onions - 2 pcs .;
- carrots - 3 pieces;
- dry white wine - 3/4;
- tomatoes in its own juice - 250 g;
- salt, pepper - to taste.
Preparation
Veal tongue is boiled for a couple of 20 minutes, then washed in ice water and cleaned from the shell.
In a frying pan, warm the mixture of olive oil and butter and fry on it chopped onions and carrots for about 5 minutes. The tongue is cut into plates and mixed with onion-carrot fry. We continue cooking for 2 more minutes. Then pour the dish with wine and leave for 5 minutes. In the meantime, tomatoes mash with salt and pepper in puree, pour tomato puree into a frying pan and cover the dish with a lid. Extinguish the tongue for an hour and a half, strain the sauce and whisk until smooth. We serve slices of the tongue, watering with a fragrant vegetable sauce.
Veal tongue with honey
Ingredients:
- vegetable oil - half a century;
- boiled tongue - 1 piece;
- honey - 1 tbsp. a spoon;
- lemon juice - 1 tbsp. a spoon;
- hot pepper - to taste;
- water - 1/2;
- salt, pepper - to taste.
Preparation
The boiled tongue is cut into plates and fried until golden brown in the preheated vegetable oil. In warm water, we cultivate honey, lemon juice, salt and pepper, fill the mixture with the tongue and wait until the liquid is completely evaporated and the tongue is covered with honey caramel. Serve the dish, sprinkled with hot pepper.