Correctly made beef, veal, pork and mutton tongues are a refined delicacy. They are salted, pickled, fried, cook with them soup and added to salads, cut and given cold on sandwiches and just like that. With horse-radish, mustard, cowberry and mint sauce. Languages can brag not only excellent taste, but also undoubted dietary value – in them there is practically no fat.
It is required to you
- Beef tongue - from 2 kg
- Wide and deep pan
- 1/4 roots of a celery
- 1 large bulb
- 1 large peeled carrots
- Bell pepper, salt
- bay leaf
- carnation
Instruction
1. Properly wash out language, brush it and wet in cold water for 2 hours to remove excess of salt.
2. Pour water into a wide and deep pan and lower language. Add vegetables, spices and seasonings. Make sure that water not only covers language entirely, but also is higher than its centimeters on five.
3. Put a pan on a plate and include strong fire.
4. When water begins to boil, lower fire to an average. Water shouldn't boil but only to pobulkivat.
5. You cook language not less than three hours. Everyone half an hour overturn it that it was boiled evenly. Check - whether it is necessary to add waters? Water has to cover language entirely all the time. If water boils away, add fresh warm boiled water.
6. In three hours switch off fire and leave language to cool down in broth. After language cools down, flay with it. From well boiled fresh language it is flayed by "stocking".
7. Sometimes likewise cook previously salted language. Language is rolled in mix from coarse salt, sugar and davleny garlic. Put in a bowl and press down cargo. Maintain so night at the room temperature, and then to rearrange in the fridge and to salt there from 7 to 10 days. Overturn language and check brine level – it there has to be much – it is necessary every day.