Veal roll with tongue
6 servings
60 minutes
Recipe taken from the book "Holiday salads and appetizers. Very simple.
1
Chop the garlic finely.
- Garlic: 2 heads
2
Crush the bay leaf.
- Bay leaf: 6 pieces
3
Crush the allspice.
- Black allspice: 14 pieces
4
Mix garlic, bay leaf, allspice and black pepper, salt.
- Garlic: 2 heads
- Bay leaf: 6 pieces
- Black allspice: 14 pieces
- Ground black pepper: to taste
- Salt: to taste
5
Wash the veal, remove bones and tendons, cut it in half lengthwise, pound it, and rub with a spice mixture.
- Veal brisket: 1 kg
- Garlic: 2 heads
- Bay leaf: 6 pieces
- Black allspice: 14 pieces
- Ground black pepper: to taste
- Salt: to taste
6
Wash the language with boiling water, peel it, cut it in half lengthwise, and rub with a mixture of spices.
- Beef tongue: 800 g
- Garlic: 2 heads
- Bay leaf: 6 pieces
- Black allspice: 14 pieces
- Ground black pepper: to taste
- Salt: to taste
7
Place a layer of veal on one half of the tongue, then the second half of the tongue, and another layer of veal.
- Veal brisket: 1 kg
- Beef tongue: 800 g
8
Roll everything up and tie it with twine.
9
Place the prepared roll under a weight and keep it in a cold place for 10-15 days.
10
Then rinse the roll with cold water, place it in boiling water, and boil until cooked.
11
After that, cool the roll, remove the string, and cut into portioned pieces.