Veal tongue with Green Sauce
Instructions
The veal tongue (more tender than beef) still requires a long and careful cooking.
It is best to soak it in cold water for about 12 hours, changing the water often.
He spent the hours needed, put it in a pot with salted water ina and simmer for about 90 minutes.
Add the cooking water celery, carrot and add two tablespoons of vinegar if you like.
Finish baking, let cool the meat in its water. Throw the broth, then remove the skin that will be formed with cooking and cut the veal tongue in thin slices. Arrange in a dish and then another with salsa verde.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 1 kg veal tongue
- a carrot
- a small onion
- a stalk of celery
- vinegar to taste
- salt