In the times of cards and queues, when meat was hard to come by, offal became the basis of home cooking. Back then, pork tongue was considered a unique dish, although quite cheap requiring time and skill. After long cooking, they became soft and tender, which was not available in other parts of the half-carcass. Butcher shops almost always sold them because slaughterhouses had to manage the entire slaughter. Thanks to this, tongues were regularly served on tables in horseradish sauce, in jelly or with mushrooms. Over the years, they have become a symbol of culinary resourcefulness: a simple product that can be made with something really tasty.
Their popularity also had a practical reason. Long cooking in vegetable stock it turned connective tissues into gelatinthanks to which the meat was elastic and the broth gained thickness and flavor. Classic spices were used to enhance the flavor – bay leaf, allspice, pepper and onion. In the 1970s, tongues permanently found their way into the menus of canteens and milk bars, where efficiency and repeatable effects were important. To this day, many remember them with sentiment as a dish that requires work, but sure in taste and filling.
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Pork tongue is an offal with high nutritional value. 100 grams of cooked meat contains on average 210-230 kcal, about 16 g of protein and 15 g of fat, including a lot of collagen and elastin. This is what makes tongue dishes great characteristic softness and smooth structure. This meat is also a rich source of heme iron, which the body absorbs much more effectively than plant iron, and zinc, which affects the immunity and regeneration of tissues. It also contains a full set of B vitamins, especially B12, B2 and niacin, supporting the functioning of the nervous system.
In terms of health, tongues are best in the diet of weakened people, with anemia or increased demand for protein and microelements. Thanks to their soft structure, they are easily digestible and well tolerated by seniors. However, it should be remembered that their nutritional value depends on the method of preparation: in the cooked version, they remain moderately fatty, while smoking or frying significantly increases the caloric value and sodium content. People with hypercholesterolemia, gout or limited tolerance to animal fats should consume them occasionally and avoid heavy sauces.
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To keep the tongues tender and tasty, eat them prepare thoroughly before heat treatment. Fresh pieces should be washed under running water and cleaned of the membranes and salivary glands at the base. It is also worth soaking the meat in cold water for 30-60 minutes to improve the clarity of the broth. Only then can you start cooking: pour fresh water over the tongues, add the vegetables, a bay leaf, a few grains of allspice and cook over very low heat for 1.5 to 2 hours. The meat is ready when a fork goes into it without support.
The most important stage is peeling, which must be done immediately after cooking. Just cut the thicker end of the tongue, make a longitudinal cut and slide off the outer, rough skin together with the lingual papillae. If the skin comes off with difficulty, the tongue can be immersed in boiling water again for a few minutes. After removing the hard layer, any tendons and gland remnants are removed and the meat is left to rest cool down slightly.
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Ingredients (for 4 servings):
- 3-4 pork tongues (approx. 1 kg),
- 1.5 l of water or light vegetable broth,
- 1 carrot, 1 parsley, a piece of celery, 1 onion,
- 2 bay leaves, a few grains of allspice and pepper,
- 1 teaspoon of salt.
Horseradish sauce:
- 400 ml of broth from cooking tongues,
- 150 ml of 18% cream or 150 g of Greek yogurt (lighter version),
- 3 tablespoons of freshly grated horseradish or 2 tablespoons of horseradish from a jar,
- 1 teaspoon of dijon mustard,
- Juice of half a lemon or 1 teaspoon of apple cider vinegar
- 1 tablespoon of butter and 1 tablespoon of flour (for roux),
- Salt, white pepper, a pinch of nutmeg,
- 1 small grated apple for a milder flavor (optional,
- Dill, mashed potatoes and beetroot to serve.
Preparation:
- Cooking tongue: clean the meat, pour cold water, add vegetables and spices. Cook over low heat for 1.5-2 hours until soft. Add salt at the end.
- Peeling: remove the hot tongue from the broth, cut it at the base and remove the skin. If difficult, place back in boiling water for a few minutes.
- Cutting: clean from tendons, cut into slices.
- Horseradish sauce: Make a roux of butter and flour in a pot, pour in the hot stock and mix thoroughly. Add horseradish, mustard, lemon juice, spices and, if desired, apple. Cook for a few minutes and then pour in the cream or yogurt.
- Submission: put the tongue slices into the sauce and heat without boiling. Serve with mashed potatoes, beetroots and chopped dill.
Source: Terazgotuje.pl
