Calf’s Tongue – Recipe

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Calf’s Tongue – Recipe

Calf’s tongue is a versatile ingredient that can be prepared in various ways, making it a great option for adding variety to everyday meals.

This dish is recommended for pregnant women and is relatively low in calories. Every 100 g of meat contains about 170 calories and 150 mg of cholesterol. The recipe serves 4 people.

Ingredients

Calf’s Tongue

 

For the calf’s tongue:

  • 1 kg whole calf’s tongue (uncut)

  • 2 potatoes, peeled and cut

  • 1 cup coarse salt

  • A few bay leaves

  • A few cardamom pods and cloves

  • 1 large onion, halved

  • 1 whole large head of garlic

  • A few sprigs of rosemary

  • 3 tablespoons dill

  • 3 tablespoons chopped parsley

For the sauce:

  • 1 tablespoon all-purpose flour

  • 1 tablespoon melted butter

  • 1 cup calf’s tongue broth

  • 1 teaspoon lemon juice

  • 1 teaspoon chopped dill

  • 1 teaspoon chopped parsley

Preparation

  1. Wash the calf’s tongue thoroughly in cold water.

  2. Rub it with coarse salt, cover, and let sit for 15 minutes. Rinse again under cold water to remove all the salt.

  3. Place the tongue in a large pot, cover with water, and bring to a boil for 5 minutes. Skim off any foam, then discard the water. Add fresh water.

  4. At this stage, peel the tongue to remove the outer skin easily.

  5. Return the peeled tongue to the pot with fresh water. Add the aromatics: onion, garlic, rosemary, cardamom, and cloves.

  6. Simmer over low heat for at least 1½ hours until tender. Season with salt toward the end of cooking.

  7. Strain the broth to remove the aromatics—this will be used for the sauce.

  8. Slice the tongue into thin pieces, brush with a little butter, and roast in the oven for 10 minutes.

  9. Brush the potato slices with oil or butter and roast until golden and crispy.

  10. Arrange the potatoes on one side of the serving plate and the tongue slices on the other.

Sauce preparation:

  1. In a small saucepan, melt the butter, then add the flour and stir until the flour absorbs the butter.

  2. Add 1 cup of the strained broth, stirring until thickened.

  3. Add lemon juice, bring to a gentle boil, then remove from heat. Stir in dill and parsley.

  4. Drizzle the sauce over the tongue and potatoes, and serve hot with slices of bread.

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