Stew with veal tongue
6 servings
60 minutes
Veal tongue ragout is an exquisite dish of Yugoslav cuisine that combines the tenderness of the tongue, the aroma of juniper, and the richness of vegetables. The origins of this dish trace back to Balkan culinary traditions where meat, herbs, and spices create unique flavor combinations. The veal tongue is cooked until tender and then sautéed to a golden crust while the ragout gains a rich taste from the combination of potatoes, carrots, tomatoes, and garlic. Juniper berries add a forest aroma to the dish while fresh cilantro completes the flavor symphony. This dish is perfect for a cozy family dinner or a festive table, impressing guests with its sophistication and depth of flavor.
1
Boil the tongue until cooked.
- Veal tongue: 2 pieces
2
Boil the potatoes in chicken broth until cooked.
- New potatoes: 1 kg
- Chicken broth: 500 ml
3
Grate the carrot.
- Young carrots: 1 piece
4
Chop the tomatoes finely, sprinkling them with salt and sugar.
- Tomatoes: 2 pieces
- Salt: to taste
- Sugar: 2 teaspoons
5
Add half of the crushed juniper berries to the hot skillet.
- Juniper berries: 10 pieces
6
Add grated carrots to the pan and fry until golden brown.
- Young carrots: 1 piece
7
Crush the garlic cloves with a knife and add to the mixture.
- Garlic: 4 cloves
8
Add boiled potatoes, halved, and fry until crispy.
- New potatoes: 1 kg
9
Add tomatoes, stir, and let simmer for about 5 minutes.
- Tomatoes: 2 pieces
10
Meanwhile, in a separate pan, fry the boiled tongue on both sides until crispy, adding the remaining crushed juniper berries.
- Veal tongue: 2 pieces
- Juniper berries: 10 pieces
11
Place the stew on a dish, put the tongue on top, and sprinkle with chopped cilantro.
- Coriander: to taste