Place the tongue in a pressure cooker and add sufficient water to cover. Simmer for 30 minutes (starting from the boiling point). Remove the tongue and change the water. Peel off any excess skin and fat from the base of the tongue. Place it back in the pressure cooker with water, 1 onion, 1 sprig of rosemary, 1 carrot, 6 to 8 peppercorns, 2 stalks of celery (apio) and 3 to 4 sprigs of parsley. Cover the pot and cook for an additional 20 minutes (starting from the boiling point); or until the tongue is cooked. Let it cool down in a warm broth. At this point, the tongue can be well wrapped and taken to the refrigerator or freezer. The cooked broth should be reserved for preparing soups and aspic. It's very tasty serving tongue both hot and cold with sauces.
Place the tongue in a pressure cooker and add sufficient water to cover. Simmer for 30 minutes (starting from the boiling point). Remove the tongue and change the water. Peel off any excess skin and fat from the base of the tongue. Place it back in the pressure cooker with water, 1 onion, 1 sprig of rosemary, 1 carrot, 6 to 8 peppercorns, 2 stalks of celery (apio) and 3 to 4 sprigs of parsley. Cover the pot and cook for an additional 20 minutes (starting from the boiling point); or until the tongue is cooked. Let it cool down in a warm broth. At this point, the tongue can be well wrapped and taken to the refrigerator or freezer. The cooked broth should be reserved for preparing soups and aspic. It's very tasty serving tongue both hot and cold with sauces.
