עברית
Passover Recipes
Classic Boiled Veal Tongue with Bay Leaves
Traditional tender veal tongue slow-cooked with spices, sliced thin, and served with horseradish
- Hidabroot
- |Updated
(Illustration photo: Shutterstock)600 g veal tongue About 3 liters water 5 bay leaves Salt Black pepperIngredients
Instructions
Bring the water to a boil in a pot. Once boiling, add the tongue, salt, pepper, and bay leaves. Cook on low heat for about 3 hours.
Remove the tongue from the water, peel off the outer skin, and slice into thin pieces.
Serve this flavorful dish with a side of horseradish.
