STEAMED COOKED BEEF TONGUE 3 TRAYS

The Steamed cooked Beef tongue is a specialty of Northern Italy, in particular of the Lombardy region. It is a product obtained from beef and is part of the less noble cuts of this animal, or offal. The beef tongue, together with other edible entrails, is part of the so-called fifth quarter, that is, the waste part of large cuts of beef, such as offal and other less valuable parts of the animal. The two forequarters and the two hind quarters, on the other hand, were consumed by the wealthy population.

The Steamed cooked Beef tongue is therefore part of the poor culinary tradition. The most used is that of veal which is smaller than that of ox, since it weighs about 1 kg instead of 2 kg. The Steamed cooked Beef tongue is a cut of meat with an intense red color and a tender texture. To the taste and smell, this typical product of Lombard gastronomy is delicate and characteristic.

Sliced, the Steamed cooked Beef tongue is excellent to be seasoned with a drizzle of oil, salt and pepper. Another typical and traditional accompaniment is the green or red sauce, such as the Piedmontese bagnet ross.

The perfect pairing to accompany it is a still red wine, medium-bodied and with a pleasant and delicate aroma. For example, Trentino Pinot Nero DOC. In addition, our Steamed cooked Beef tongue is gluten-free, lactose-free and GMO-free.

Processing

The preparation of the Steamed Language follows a series of precise and delineated steps: Initially it is important to clean it. To do this, it is boiled for about twenty minutes and then peeled by lifting the flaps with a small knife. In the meantime, it is necessary to prepare the cooking in a bain-marie: highly recommended method for delicate preparations. Finally, the Lingua is steamed in a bain-marie, in order to obtain a light and tasty product. In fact, this slow cooking method allows to give softness to the product.

Background

The Steamed Language is a typical dish of the Lombard tradition. It belongs to the tradition of poor cooking, since, together with other offal and less valuable parts of the bovine, it was part of what is commonly called the fifth quarter, or what remained of the bovine after the prized cuts had been sold to the wealthy population. La Lingua also lends itself to many types of cooking other than steam cooking. For example, it can be cooked with sauce, boiled, salmistrata or even Genoese. In each of its variations it is always soft, tasty and with an extremely delicate taste.