How to Cook Tongues

tongue recipes

The tongue is a delicacy, but cooking it takes a little longer. In case you do have time, you can prepare it in various ways – fry it, oven-bake it or stuff it. Each recipe has a good side and it is only a matter of taste which one will appeal most to you.

What you must do with the tongue once you buy it, is to boil it. Then you can resort to the selected recipe. Pork tongues boil for about 40 minutes, while veal ones need more time - about 1 hour 30 min in a pressure cooker.

Once it is cooked, peel the skin and your tongue is ready to be prepared using the selected recipe. We have chosen a recipe for stuffed beef tongue. There is a lot of preparation, but it turns out really yummy. Here is the recipe:

Stuffed beef tongue

Required products: 1 beef tongue, 1 onion, allspice, black pepper peppercorns, bay leaf, salt

Preparation: Let the tongue soak for several hours in cold water to drain out the blood and mucus that are still left in it. This way, the broth can be used after boiling. Cook it in a pressure cooker for about an hour and a half with 1 onion, that has been cut in half, along with the other spices. After boiling, it is peeled while still hot since it’s easier. Place in the refrigerator to cool completely. After cooling, the tongue is cut lengthwise, not all the way to the end, but enough to be able to open it up.

tongue with mushrooms

Ingredients for the filling: 5.5 oz of mushrooms, 7 oz bacon, 3 pickles, 5.5 oz processed cheese, 2 oz cheese, butter, black pepper (powdered), ½ cup of white wine and salt.

Preparation of the filling: In a pan place a piece of butter (2/5 cup) and stew the mushrooms, that have been cut into slices. Then add the bacon and pickles, that have been cut into strips and stew them with the mushrooms as well, stirring occasionally. Once you turn off the heat, add the processed cheese that has been cut into small cubes and mix well.

Sprinkle with ground black pepper, maybe a little salt, but be careful not to over-salt it since the bacon, pickles and cheese are salty. Spread the filling in the dissected tongue, put a few pieces of butter on top, transfer the tongue into an oiled pan, pour in the broth from the boiling and half a glass of white wine and bake at 374°F (190 °C) for about 20-30 minutes. Finally, sprinkle with grated cheese and bake only on the upper element.

Thus prepared tongue can be served as an appetizer, cut into slices, and as a main dish with a side of French fries or mashed potatoes. You can make a cream sauce with which to pour over each portion before serving.

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