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Veal Tongues

3 veal tongues
8-10 whole all-spices
10-12 whole black pepper
3-5 bay leaves
1 medium size onion sliced
8-10 cloves fresh garlic chopped
1 large carrot sliced
1 table spoon salt
1/2 gallon of water

Preparation time: 15 min
Cooking time: 2.5 hours

Wash tongues and place them into large pot with water. Water must cover tongues completely. Bring to boiling point. Add salt, spices, carrot, onion and garlic. Simmer on medium-light heat for 2.5 hours or until tongues became soft when you probe with a fork. Remove tongues from the pot with a large meat fork and cool. Remove skin and slice them ½ inches thick. Serve with horseradish and peas.

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