Veal Roll with Tongue
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
6
Description
Recipe taken from the book 'Holiday Salads and Appetizers. Very Simple'.
Ingredients
- Veal Brisket - 2 lbs
- Beef tongue - 28.2 oz
- Garlic - 2 heads
- Bay leaf - 6 pieces
- Green peppercorns - 14 pieces
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Finely chop the garlic.
Step 2
Crush the bay leaves.
Step 3
Crush the peppercorns.
Step 4
Mix the garlic, bay leaves, peppercorns, ground black pepper, and salt.
Step 5
Wash the veal, remove bones and tendons, cut it in half lengthwise, pound it, and rub it with the spice mixture.
Step 6
Pour boiling water over the tongue, peel it, cut it in half lengthwise, and rub it with the spice mixture.
Step 7
Place a layer of veal on one half of the tongue, then add the second half of the tongue and another layer of veal.
Step 8
Roll everything up and tie it with twine.
Step 9
Place the prepared roll under a weight and keep it in a cool place for 10–15 days.
Step 10
Then rinse the roll with cold water, place it in boiling water, and boil until cooked through.
Step 11
After that, cool the roll, remove the twine, and cut it into serving pieces.
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