Boiled Veal Tongue
Not sure how to wow your guests? Make a veal delicacy! Tongue is a dish you can and should treat your guests to. Sometimes I boil the tongue ahead of time, in which case I always store it in the broth in the refrigerator. Try the tongue both hot and cold — it's delicious either way!
Alla
Recipe author
Boiled Veal Tongue
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
11 g
Fats 45 %
10 g
Carbohydrates 5 %
1 g
140 kcal
GI:
100
/
0
/
0
- Cut the salivary glands off the tongue, trim away the excess fat, and wash it thoroughly under running water.
- Put the tongue in a pot, cover it with water, set it over the heat, and bring it to a boil.
- Once the water boils, cook the tongue for just 1–2 minutes, then drain the water, rinse the tongue, and cover it with fresh water.
- Set the pot back over the heat, let the broth come to a boil, reduce the heat to medium, and cook for about half an hour, then add salt. Don't forget to skim off the foam.
- Peel and wash the onion and add it whole to the broth, along with the bay leaf and peppercorns; cook for an hour and a half to two hours (you can check for doneness with a knife: if it goes in easily, the meat is done).
- Take the tongue out of the broth and plunge it into a container of cold water (or hold it under cold running water — same result), then, starting from the tip, carefully peel off the skin.
- Cut the tongue into thin slices and arrange them on a platter.
- Serve it up and treat your loved ones. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pork tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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