Ingredients (1)
|
1.30 kg
|
beef
— cured tongue |
Method:
Ask your butcher to vacuum-pack the tongue.
Place the meat, still inside the plastic bag, in a pressure cooker, cover with water and bring to the boil.
Cover and pressure cook for 25 minutes.
Remove from the heat, wait until the pressure has reduced and remove the lid.
Open the bag and immediately place the tongue in cold water to help remove the skin.
Remove the skin and leave the tongue to cool. Slice thinly.
