Boiled beef tongue step by step cooking

Kitchen appliances and utensils: pan, cutting board, knife, spoon

Ingredients

Beef tongue	1 PC.
Water	1,5 - 2 l
Onion	2 pcs.
Carrots (large)	1-2 pcs.
Peppercorns	7-8 pcs.
Bay leaf	2-3 pcs.
Parsley root	1 PC.
Salt	2 tbsp. l (no slide)

Important! All fat should be cut from the tongue, because it is served cold. Fat is usually at the bottom. Cut it, and you will have a great clipping. The skin does not need to be cut.

Step cooking

Before cooking, the tongue is soaked in cold salt water for 30-40 minutes. You can also soak the tongue in brine with spices for 10-12 hours. After you soak your tongue, you need to thoroughly rinse it in cold water. Pour 1.5 - 2 liters of water into the pan and bring it to a boil.
Gently place the tongue in boiling water. The tongue should not be laid in cold water, but in boiling water so that all the juices remain in the tongue, and the dish turns out to be juicy. After 15 minutes we drain the first water. You always need to drain the first water to remove the unnecessary aftertaste.
Pour fresh water into the pan, and again wait for it to boil. Then put the language in it. After boiling, reduce the heat and leave for 2 hours. We clean and wash 2 onions, one or two large carrots. After 2 hours, we put onion, carrots (it can be cut into pieces), 1 large or 2-3 medium bay leaves, 7-8 peppercorns in a saucepan and continue to cook. You can also add parsley root. If desired, one onion can be replaced with leek.
We also add 2 tablespoons (without a slide) of salt, mix and continue cooking for another 2 hours. After this time, turn off the cooking zone where the tongue was cooked. Pour cold water into a bowl and place the tongue there.
If the water is not cold enough, add ice cubes to it. After a few minutes, we begin to remove the skin from the tongue. From the broth in which the tongue was cooked, we take out the vegetables and put the peeled tongue there. We put the pan on the fire and cook another 15-20 minutes after boiling. This is necessary so that the peeled tongue incorporates even more the taste of vegetables and spices. Then it will be even more tender and tastier.
After this time, we take out and cool the tongue. We cut it into slices.

Did you know? If you want to keep the language, then immediately wrap the leftovers in foil. Remember that this delicacy does not like weathering.
Lettuce and parsley are spread on the edges of the dish, and slices of the tongue in the center. Serve it with horseradish and mustard.

You can also serve the tongue in mayonnaise-garlic sauce. To do this, squeeze a few cloves of garlic through a press into a store or homemade mayonnaise and mix. Put a little sauce on each slice of the tongue. We decorate the dish with herbs.