Corned-beef tongue with peas and carrots

Ingredients for Corned-beef tongue with peas and carrots

Instructions for Corned-beef tongue with peas and carrots

To prepare the Corned-beef tongue with peas and carrots recipe, please follow these instructions:

Tongue out in ample fresh water and brought to the boil. The Pan lightly, and that tasted on the water, tastes it not as salt can add salt, but it is usually not necessary. Boil 1 ½-2 hours.

When the tongue is cooled slightly by then removed the outer skin (tongue skinned).

Peas and carrots: Cook the vegetables in velsaltet water as specified on the package, about 10 minutes.

Tube fat and flour together. Stir in butter bun in the vegetables and stir until it is dissolved.

Cook the completion of 5 minutes. Season with salt.

The tongue is cut into slices and served with peas and carrots and white potatoes.