Veal tongue in the electric pressure cooker.
How to boil veal tongue perfectly and without bad odors? How can we prevent that steam in the house that feels like the Po Valley in November? Yes, exactly in November when it’s not too cold yet and there’s a humidity that, as we say here, you could cut it with a knife. How to find your loved ones without a Sonar? It’s very simple, use the electric pressure cooker, which doesn’t release steam during cooking and helps you cook quickly. I love it, have I told you already?
- Cost: Economical
- Cooking time: 1 Hour
- Portions: for 4 people
- Cuisine: Italian
- Energy 546.80 (Kcal)
- Carbohydrates 6.62 (g) of which sugars 3.57 (g)
- Proteins 39.14 (g)
- Fat 40.60 (g) of which saturated 0.03 (g)of which unsaturated 0.05 (g)
- Fibers 1.36 (g)
- Sodium 2,145.45 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 veal tongue (veal)
- 1 carrot
- 1 onion
- 1 stalk celery
- water
- 1 tablespoon salt (coarse)
Tools
- 1 Pressure cooker Electric
- Knife
Preparation
Rinse the veal tongue under cold running water. Place it in the electric pressure cooker and cover with water.
Close the lid and the valve. Set the cooking to Pressure Cook, Normal for 20′.
Once the first phase of cooking is done, let the valve vent and remove the veal tongue. Use a knife to peel the tongue.
Put 8 cups of boiling water in the electric pressure cooker. Add the vegetables and the salt. Also, add the tongue to the pot.
Restart cooking, close the lid and the valve, and set 35 minutes, Pressure Cook, Normal.
Let the pressure vent, remove the tongue from the broth, which you can use, and serve it hot, perhaps accompanied by a good mashed potatoes.
Veal tongue cooked in the pressure cooker
I always cook the tongue in two phases, the first is to peel it and the second is to flavor it. Once boiled, the veal tongue is great eaten as it is, or used in other recipes. If you like tongue with green sauce click here, or if you prefer it stewed read this recipe of tongue with peas.
Can I cook the veal tongue in a traditional pressure cooker?
Sure, with the same methods and cooking times.
Why do I prefer the electric one over the traditional?
Because it doesn’t release steam, and thus odors, during cooking. Furthermore, I can set the time and dedicate myself to other things or even go out, because it will automatically turn off when cooking is completed.
