Classic Veal Tongue in Butter
Традиционно ястие · Bulgarian
A traditional Bulgarian delicacy, tender veal tongue slow-cooked and finished in rich butter with aromatic herbs. This classic preparation highlights the delicate flavor and melt-in-your-mouth texture of the tongue.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Veal tongue1 kg
- Butter100 g
- Bay leaf2 pcs
- Black peppercorns1 tsp
- Saltto taste
- Fresh parsleyfor garnish
- Garlic2 cloves
Стъпки
- 1
Rinse the veal tongue thoroughly.
- 2
Place the tongue in a large pot, cover with cold water, add bay leaves and peppercorns. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until tender. Skim off any foam.
- 3
Once tender, remove the tongue from the broth and let it cool slightly. Peel off the thick outer skin.
- 4
Slice the peeled tongue into 1 cm thick pieces.
- 5
In a skillet, melt the butter over medium heat. Add the sliced tongue and minced garlic. Sauté for 5-7 minutes until heated through and lightly browned.
- 6
Season with salt to taste. Garnish with fresh chopped parsley before serving.
