Cured Veal Tongue

Cured Veal Tongue – Fine, Tender and Traditional

Veal tongue is one of the particularly delicate cuts of veal. It is smaller than beef tongue and is characterised by its fine texture, tenderness and mild flavour.

As the tongue is a muscle, it requires a longer and gentle cooking time. When cooked slowly, however, the meat becomes especially tender and juicy.

The curing process gives the veal tongue its characteristic pink colour and a pleasantly savoury, slightly salty flavour.

What is cured veal tongue?

Veal tongue is the muscle meat of the tongue from a young bovine animal. Compared with beef tongue, it is smaller and has a finer texture.

Typical characteristics of cured veal tongue include:

• a particularly fine texture
• a mild, balanced flavour
• a pleasantly savoury note from the curing process
• a tender and juicy consistency after cooking
• its characteristic pink colour

Veal tongue or beef tongue?

Both cuts are prepared in a similar way, but differ mainly in size, texture and flavour.

Veal tongue is smaller, finer in texture and milder in flavour. Beef tongue, by contrast, has a stronger beef flavour and a slightly firmer texture.

For anyone looking for a particularly delicate and tender introduction to traditional tongue dishes, veal tongue is an excellent choice.

What does cured veal tongue taste like?

Veal tongue has a mild and delicate meat flavour. The curing process adds a savoury and slightly salty note.

After slow cooking, the meat becomes especially tender and juicy. Its fine texture makes veal tongue ideal for slicing into thin pieces.

700 g or 800 g?

Our cured veal tongue is available in two sizes:

700 g: €13.99
800 g: €15.99

Both sizes are ideal for slow cooking and then serving in fine slices.

What goes well with veal tongue?

Cured veal tongue pairs particularly well with classic side dishes and sauces such as:

• horseradish sauce
• Madeira sauce
• rich gravy
• potatoes or mashed potatoes
• dumplings
• root vegetables
• peas and carrots
• red cabbage

Once cooked, veal tongue can also be briefly pan-seared and served with delicious roasted flavours.

Preparing Cured Veal Tongue

Cured veal tongue is best cooked slowly and gently in liquid.

First, rinse the tongue briefly under cold water and then place it in a sufficiently large pot.

Cover it with water and add vegetables and spices according to taste. Suitable ingredients include:

• onions
• carrots
• celery
• leek
• bay leaves
• peppercorns
• juniper berries

As the veal tongue has already been cured, additional salt should initially be used sparingly.

How long does veal tongue need to cook?

Bring the liquid to the boil once and then reduce the heat.

Allow the veal tongue to simmer gently over low to medium heat rather than boil vigorously.

Depending on its size and texture, veal tongue generally requires around 1.5 to 2.5 hours. It is ready when the meat feels tender when pierced.

Removing the skin

After cooking, remove the veal tongue from the cooking liquid and allow it to cool briefly.

The firm outer skin should be removed while the tongue is still warm. Carefully make a small cut in the skin and then peel it away piece by piece.

The tongue can then be sliced thinly and served immediately.

Traditional serving suggestion

Veal tongue is traditionally served warm and sliced.

It pairs particularly well with horseradish sauce, Madeira sauce or a rich gravy, accompanied by potatoes, dumplings and vegetables.

Pan-searing

For additional roasted flavours, allow the cooked and peeled veal tongue to cool completely.

Then cut it into slices approximately 1 to 2 cm thick and briefly sear them in a hot pan.

This creates a light crust on the outside while keeping the meat especially tender inside.

Ingredients:
Veal tongue, drinking water, nitrite curing salt (table salt, preservative: sodium nitrite), sugar.

Nutritional values per 100 g:
Energy: 780 kJ / 188 kcal
Fat: 11.5 g
of which saturated fatty acids: 4.0 g
Carbohydrates: 0.8 g
of which sugars: 0.8 g
Protein: 20.5 g
Salt: 2.5 g