Veal Tongue in the Slow Cooker
Treat your guests to an elegant appetizer—and make it with no fuss! Cooking veal tongue in a slow cooker is a real time-saver: there's no need to stand over the stove for hours, which is a real plus for a busy home cook. A handful of vegetables goes into the cooking liquid, making the broth richer and tastier—and, in turn, the tongue itself even more flavorful and wholesome. You can use the broth afterward for a delicious soup or aspic; just strain it first through a sieve or a piece of cheesecloth.
Franc
Recipe author
Veal Tongue in the Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 %
10 g
Fats 43 %
9 g
Carbohydrates 10 %
2 g
129 kcal
GI:
100
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0
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0
- Veal tongue is a top-quality cut of offal prized by many food lovers. You can use it for all kinds of salads and appetizers, or simply sliced on a party platter. Buy only fresh tongue—a frozen product can turn out to be spoiled. To get a delicious, wholesome result, it helps to know how to pick a good one. Look for an even color and a pleasant smell, and you can also test it for firmness: press the surface with a finger, and if the dent springs back almost at once, the tongue is fresh. Tongue keeps in the fridge at no more than 40°F (4°C) for 4 days, no longer; frozen, it lasts up to 8 months. Once cooked, tongue keeps in the fridge for no more than two days. 1. Hold the tongue under a stream of warm water and scrub it thoroughly with a brush—the skin covering it should be completely clean and pale. Clean all the tongues this way. 2. Peel the onions and cut a shallow crosswise slit in each. Peel the garlic. Peel the carrots, too. 3. Put the veal tongues, onions, carrots, and garlic in the slow cooker bowl. Add the bay leaf and peppercorns, then add enough water to cover everything completely. 4. Salt to taste and close the lid. Choose the "Stew" setting and set the time to 2 hours. 5. When it beeps, transfer the tongues to a bowl of cold water. Now peel off the skin—it's easy to do in cold water, slipping off like a stocking, almost turning inside out. 6. Then let the tongues cool. Only after that, slice them thinly and serve. They go great with your favorite sauce—or just mustard or horseradish. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pig's tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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