Veal Tongue with White Wine and Butter

fromTopatoDarth Vader581359871
"A delicacy for aficionados!"
Preparation50 min.
Cooking60 min.
Тotal110 min.
Be the first to cook this recipe
  • Views29
  • Views per month1
  • Views per week0
  • Rating5 out of 5


  • veal tongue - 1
  • bay leaf - 1
  • salt - 1 tsp
  • butter - 4/5 cup (200 g)
  • white wine - 2/5 cup (100 ml)
  • all purpose spice - to taste
  • black pepper - to taste
  • lemons - for decoration and flavoring


Place the veal tongue in a pressure cooker with water, boil it and remove the foam on top. Add salt, bay leaf and only then place the lid on. Boil about 50 min. and check to see if it's ready.

Take the boiled tongue out of the broth and peel it. Leave it to cool so that it hardens and becomes easier to cut into thin strips.

Braise it in several lots (you're going to get a lot of strips when you cut it, don't overfill the pan) in the pre-melted butter, white wine and spices.

Once left in just grease and it takes on a nice braised color, it's ready.

Serve warm with a slice of lemon.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:


Be the first to comment on Facebook