Cold Pressed Tongue
|Salted beef tongue||6 Pound, soaked in cold water for 24 hours and drained (2 To 3 Kilogram)|
|Carrots||2 , halved|
|Onions||2 , halved|
|Celery stalks||1 , cut into short lengths|
is cooked and the small bones at the root can be pulled out easily.
If they do not come out easily, simmer the tongue for 30 minutes more and check again.
Remove the pan from the heat and cool the tongue in the cooking liquid.
Drain and transfer the tongue to a board.
Discard the cooking liquid.
Skin the tongue, trim the root and remove all the gristle and bones.
Roll up the tongue and fit it into a deep 8-inch (20-cm) round cake pan (it should be a tight fit, so squeeze it in).
Cover the tongue with a plate and put a heavy weight on top (use a pan full of water if you do not have any other heavy object).
Set aside in a cool place for 12 hours or overnight.
Run a knife around the edge of the pan to loosen the tongue, then invert it onto a serving plate.
Serve thinly sliced.