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Veal Tongue Michelada

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Ingredients
  Tongues 5 Small (Fresh)
  Onion 1 , minced
  Carrots 4 , sliced
  Celery stalk with leaves 1 , chopped
  Lemon 1 , juiced
  Water 2 Cup (32 tbs) (Or More If Required)
Directions

Scrub tongues with warm water to clean well.
Place on bottom of clay baker: onions, carrots, celery.
Put tongues on this bed.
Dot with cloves, crushed bay leaves, seasoning.
Cover with water.
Close and bake.
When tongues are well cooked, drain and dip in cold water; slit the skin and peel it off,.
Cut off the bone and gristle at the thick end.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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