A delicious gourmet dish - boiled tongue - can be prepared in a slow cooker. This will ensure the preservation of taste and nutrients, make the meat even softer. Boiled tongue is one of the most popular snacks. In addition, it is often used to prepare tasty and interesting salads. Cooking a tongue in a slow cooker is not difficult at all. This will require carrots, onions, spices (bay leaf, peppercorns), salt and a certain amount of time that you spend on creating our dish. No effort is required to cook the language in the multicooker - it is cooked, and you go about your business. You need a minimum of attention.
We will cook beef tongue in a slow cooker, because it is most often used. As for the pork, its preparation is no different from the recipe, the only difference is in time - it will be less (in accordance with the size of the product).
Before cooking, the tongue must be thoroughly rinsed under running water, scraping off dirt and mucus from it with a knife. The best solution is to soak it in cold water for about 30 minutes, and only after that, rinse under running water, start cooking.
Next, put the prepared product in the appliance bowl and fill it with water. Set its quantity yourself - the language in the multicooker should be completely covered by it. We put there peeled, but whole carrots and onions, which are necessary to give our delicacy an appropriate taste and aroma. Close the lid of the multicooker and set the "Extinguishing" mode, the cooking time is from 2 to 3.5 hours, again, depending on the size of the tongue. After 2 hours, it is necessary to check the readiness of the dish by its softness, piercing with a knife. If you cook the language in the Panasonic cooker, you can use the very convenient universal Express mode, which takes less time to cook.
It’s best not to add salt and seasonings right away. The most tender and delicious language will turn out if you add spices (pepper, bay leaf) about an hour after the start of cooking. A salt is better 15 minutes before graduation.
You can add a more interesting taste and aroma to the tongue with the help of some other spices other than standard peppers and bay leaves. For example, you can add garlic, as well as parsley root or, say, celery. In this case, I repeat, the taste of the original dish will be different from the usual, classic. All supplements are for everybody.
After a signal sounds announcing the end of cooking, the language in the multicooker will be ready. Remove it from the broth and place in cold water for two minutes. After that, the skin, from which the tongue needs to be cleaned, will move easier. Cut the thin tip and clean it completely while the dish is still warm.
Now your meal is ready. It can be used both hot and cold. To use the tongue as a ready-made snack or hot dish, cut it into thin slices according to the type of sausage slices. Serve with horseradish, garlic or mustard.