SafePlates

Ingredients

• 1 whole veal tongue (about 2 lbs) (900g)
• 10 cups water (2.4L)
• 1 large onion, peeled (about 8 oz) (225g)
• 1 large carrot, peeled (about 6 oz) (170g)
• 2 bay leaves
• 6 black peppercorns
• 1 tablespoon salt (0.6 oz) (18g)
• 2 cloves garlic, peeled
• Fresh parsley, for garnish (optional)

Instructions

1. Rinse the veal tongue thoroughly under cold running water.
2. Place the tongue in a large pot and cover with 10 cups (2.4L) of cold water.
3. Bring the water to a boil over medium-high heat. Skim off any foam that rises to the surface with a spoon.
4. Add the onion, carrot, bay leaves, black peppercorns, salt, and garlic to the pot.
5. Reduce the heat to low, cover the pot, and simmer gently for 2 to 2.5 hours, or until the tongue is very tender when pierced with a knife.
6. Carefully remove the tongue from the broth and let it cool slightly until it can be handled safely.
7. While the tongue is still warm, peel off the thick outer skin and discard it.
8. Slice the tongue thinly and arrange the slices on a serving platter.
9. Garnish with fresh parsley if desired. Serve warm or cold, with mustard or horseradish on the side if you like.

Tip

For extra flavor and tenderness, let the tongue cool completely in the cooking broth before peeling and slicing.