How to cook a tongue in a slow cooker?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Very tasty delicacy dish - boiled tongue - can be cooked in a slow cooker. This will ensure the preservation of taste and nutrients, make the meat even softer. Boiled tongue is one of the most popular snacks. In addition, it is often used to prepare delicious and interesting salads. Cooking a tongue in a slow cooker is not difficult at all. This will require carrots, onions, spices (bay leaves, peppercorns), s alt and some time that you will spend on creating our dish. No effort is required to cook the tongue in a slow cooker - it is cooked, and you go about your business. You need a minimum of attention.

We will cook beef tongue in a slow cooker, because it is most often used. As for the pork, its preparation is no different from the recipe given, the only difference is the time - it will be smaller (according to the size of the product).

Before cooking, the tongue must be thoroughly rinsed under running water, scraping dirt and mucus from it with a knife. The best solution would be to soak it in cold water for 30 minutes, and only after that, rinsing under running water, proceedfor cooking.

Next, put the prepared product in the bowl of the device and fill it with water. Set its quantity yourself - the tongue in the multicooker should be completely covered with it. We also place peeled, but whole carrots and onions there, which are necessary to give our delicacy the appropriate taste and aroma. We close the lid of the multicooker and set the "Extinguishing" mode, the cooking time is from 2 to 3.5 hours, again depending on the size of the tongue. After 2 hours, it is necessary to check the readiness of the dish by its softness, piercing with a knife. If you cook your tongue in a Panasonic multicooker, you can use the very convenient Express mode, which takes less time to cook.

S alt and spices should not be added immediately. The most tender and delicious tongue will turn out if you add spices (pepper, bay leaf) about an hour after the start of cooking. And s alt is better 15 minutes before the end.

To give a more interesting taste and aroma to the tongue, you can use some other spices other than standard pepper and bay leaf. For example, you can add garlic, as well as parsley root or, say, celery. At the same time, I repeat, the taste of the original dish will be different from the usual, classic. All additives for an amateur.

After the signal sounds, announcing the end of cooking, the tongue in the multicooker will be ready. Take it out of the broth and place it in cold water for two minutes. After this, the skin, from which the tongue is necessaryclean it will come off easier. Snip the thin tip and peel it completely while the dish is still warm.

Now your meal is finally ready. It can be consumed both hot and cold. To use the tongue as a ready-made snack or hot dish, cut it into thin slices like a sausage cut. Serve with horseradish, garlic or mustard.