Beef tongue in a slow cooker

Buying a language should be taken with all responsibility. The product must have a stamp indicating that it has been checked by specialists. You also need to pay attention to the color of the tongue: a fresh tongue will have a pinkish or light purple tint. If the tongue is gray, it means that it is no longer fresh.

After purchase, the language should not be stored for a long time. If cooking is not planned immediately after purchase, it is best to put it in the freezer.

1. Peel the onion from the husk, cut the onion in half.

2. Peel the carrots, wash them under running water. Cut into large pieces. It can be cut across into 3-4 pieces.

3. Peel the celery stalk, wash it. Cut in the same way as carrots.

4. Beef tongue is thoroughly washed under running water. We put it in the bowl of a slow cooker.

5. We also put vegetables to the tongue: onions, carrots, celery. We also send spices here: bay leaf and allspice.

6. Pour water so that it more than covers the contents of the bowl. Salt to taste.

7. Close the lid of the slow cooker, select the "Quenching" program, cook for 3 hours. In order not to forget, we set the timer.

8. After the beep, we prepare a bowl of cold water. We shift the language into it. Without wasting time, carefully remove the skin from it. In cold water it is very easy to do.

The tongue can be cooled, then sent to the refrigerator to wait in the wings.

When serving, it is cut into thin slices.

You can decorate the dish to taste, as an option - lemon slices. You can also make a sauce of herbs and garlic with olive oil. It will be delicious, and at the same time beautiful.

Bon appetit!