Veal tongues in a slow cooker

Veal tongue is a first-class by-product, which is appreciated by many gourmets. From the tongue, you can prepare various salads, snacks and just slicing for the festive table.

You should only buy the tongue fresh, the frozen product may later turn out to be spoiled. To make the final dish delicious and healthy, you need to learn how to choose the right product. When buying a tongue, you need to pay attention to the uniform color and pleasant smell. You can also check the tongue for elasticity: press your finger on the surface, if the fossa is restored almost immediately, it means that the tongue is fresh.

The tongue is stored in the refrigerator at a temperature no higher than 4 degrees for 4 days, no longer. If the offal is frozen, the storage time increases to 8 months. Already boiled tongue is stored in the refrigerator for no longer than two days.

1. So, we put the tongue under a stream of warm water and wash it thoroughly with a brush. The skin covering the tongue should be absolutely clean, light. This is how I wash all languages.

2. Peel the onion. On each bulb we make a shallow incision cross by cross. Peel the garlic. Carrots are also cleaned.

3. Put veal tongues, onions, carrots and garlic in the bowl of the slow cooker. Add bay leaf and peppercorns. Fill the ingredients so that they are completely covered with water.

4. Salt to taste, close the lid of the slow cooker. Select the "Stewing" program and the cooking time is 2 hours.

5. After the beep, we put the tongues in a bowl of cold water. And now we remove the skin from them. It is not difficult to do this in cold water, the skin is removed like a stocking, as if turning it out.

6. Then we cool the tongues. And only after that we slice it thinly and serve it on the table.

Your favorite sauce is perfect for slicing, you can just use mustard or horseradish.

Eat with pleasure!