Calf's tongue
Calf's tongue
Calf's tongue is a special and tender organ meat with a fine, mild flavour. It is cut from the muscle-rich tongue of young calves. In contrast to beef or pork, calf's tongue has a more subtle flavour and a finer structure. After cooking, the tough outer layer is removed, after which the meat is buttery soft and lends itself perfectly to both hot and cold preparations.
Per piece +/- 850 grams
Ingrediënten
Ingrediënten
100% Veal
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Veal tongue is usually not seared, but slowly cooked. Rinse the tongue well under cold water. Bring a large pan of water to the boil and add onion, carrot, bay leaf, cloves, peppercorns, thyme and a dash of vinegar. Place the tongue in it and let it simmer gently.
2. Yarn
Let the tongue simmer for 2.5 to 3 hours until it is buttery soft. Prick it to check for doneness: a prick should go through easily. Then remove the tongue from the cooking liquid and let it cool slightly. Then carefully pull off the tough outer layer.
3. Serving
Cut the tongue into thin slices. Serve warm in a classic Madeira sauce, mustard sauce or veal jus, for example with mashed potatoes or stewed vegetables. Served cold, veal tongue is also delicious on bread or in thin slices with a salad, for example with gherkin and a vinaigrette of capers and chives.
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