Recipe: Pressed salted tongue step by step with pictures | Handy.Recipes

Pressed salted tongue

Cooked salted pressed tongue

Nutritional Value

A kind of cold cuts with a minimum amount of broth. An excellent substitute for ham. I got the recipe from a cooking site, there was a video. To say that the dish is quick, you can't. But the result is superior to all expectations.

Author of the recipe

Ingredients for salted pressed tongue:


  • Garlic (optional) - 2-3 cloves
  • Sugar (150 g)
  • Cloves - 3 pcs
  • Salt (150 g)
  • Black pepper - 1 tablepoon
  • Carrots (for broth) - 1 pc
  • Onion (for broth) - 1 pc
  • Bay leaf - 4 pcs
  • Water (1,5 l. - brine; 1,5 l. - broth) - 3 l
  • Pork tongue (approximately 3 pieces) - 750 g

How to cook salted pressed tongue step by step with photos


Ingredients for this dish.

Put the brine with salt, sugar, bay leaf, cloves and pepper on the stove. Boil it over low heat for 10-15 minutes.

Let the brine cool, pour it over the tongues and put it on a saucer. You need a saucer so the tongues will be in the brine and will not drip. We put the lid on and put it in the fridge. My fridge is tiny, so the pan was resting in the balcony for 4 days :)

Four days flew by like a bullet. Rinse the tongues and put on the stove for 1.5-2 hours. The time depends on the size of the tongues. No need to salt the water!

Add onion and carrots 30 minutes before end of cooking. Add bay leaf 15 minutes before end of cooking.

Put it in a dish, ideally in a bread baking dish: a square dish, so that it looks like a square sausage. But I don't have a mold like this, I have a round bowl. Place the tongues. Don't forget to peel the tongues. It's much easier to do when they're still hot. Once they've cooled, it's almost impossible to peel them. It's easier to do it in cold water.

Pour the broth, it took me ~ 100 ml with this form, and cover with clingfilm. As insurance, I added 0.5 teaspoons of gelatin per 100 ml of broth, because I was afraid that it would not .

Press. I have a pot of water. For extra heavy I put a lid on it :) We put it in the fridge for 2 hours.

This is the result. I liked eating it with black bread and mustard.

Nutritional Value:

Whole Dish:
Calories
1392.5 Calories
Protein
130.3 g
Fat
84 g
Carbohydrates
32.6 g
100g:
Calories
35.2 Calories
Protein
3.3 g
Fat
2.1 g
Carbohydrates
0.8 g

Salt, Black Pepper, Spicy, Sugar, Flavorful, Onions, Carrots, Water, Bay Leaf, Sour, Cloves, Ingredients, Starters, Snacks, Pork Tongue

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