Boiled tongue in a slow cooker

If the tongue is frozen, of course it needs to be thawed before cooking. To do this, you can transfer the offal from the freezer to the refrigerator in the evening and leave it there overnight. Although, if possible, it is recommended to use only fresh product, especially when buying it in a store.

1. I wash my tongue in warm water, using a knife we scrape the skin if there are impurities on it. It should be perfectly clean.

2. Carrots, onions and garlic are cleaned, washed under running water. You do not need to chop the vegetables, they are laid out in the broth entirely.

3. We put the tongue in the bowl of the slow cooker, we also send carrots, onions and garlic here. Add pepper peas (it can be both black and allspice), bay leaf, salt.

4. Fill the ingredients with water so that it completely covers them. Close the lid of the slow cooker.

5. Select the "Quenching" program, set the cooking time to 3 hours. If the tongue weighs more than the specified weight, then the cooking time should be increased by at least half an hour.

6. After the specified time, we transfer the tongue into a container with cold water and remove the upper skin, it is not edible.

Now the tongue can be cooled and cut into thin plates for serving. The broth can be filtered and used to prepare the first dishes. If the dish is not planned to be served immediately, then it is better to store the tongue in the refrigerator, in the broth in which it was cooked.

Bon appetit! Eat with pleasure and treat your guests!