Beef tongue: beneficial properties and recipes. Amazing boiled beef tongue

Tongue is considered a dietary product, as it is suitable for feeding people suffering from diseases gastrointestinal tract. It contains a lot of niacin, vitamin B12, zinc and iron. Thanks to this, this product helps normalize the acid-base environment in the stomach, preventing peptic ulcers of the digestive system, and increasing the level of hemoglobin in the blood. For this reason, the tongue is recommended for the nutrition of pregnant women, children, and people suffering from anemia. At the same time, the calorie content of beef tongue is low - only 146 kcal/100 g.

Despite the low energy and high nutritional value, as well as excellent organoleptic qualities, in some families the tongue is not often on the table. And all because some housewives don’t know how to cook beef tongue at home so that it turns out soft, juicy and well cooked. There are indeed some nuances to the preparation of this dish. However, the cooking process itself is simple, and our tips will help you do everything right.

How and how much to cook beef tongue

For convenience, we present step by step instructions, according to which it will simply be impossible to cook beef tongue at home incorrectly.

Place a pot of clean water on the fire.
At the same time, soak the beef tongue in a large bowl or other pan. He must lie there for at least half an hour.
After the specified time has passed, remove your tongue, scrape off all excess (dirt, blood clots, etc.), rinse well in running water (under running tap).
Place in boiling water, wait until it boils again to remove the foam, cover with a lid, reduce heat, and simmer for a quarter of an hour.
Now you need to remove your tongue to change the water. The product should only be immersed in boiling water, otherwise it will turn out to be harsh after cooking. Cook it over low heat.
After an hour and a half, salt the water (some prefer to salt the tongue after it is completely cooked and cleaned, boiling it again for about 15 minutes over low heat). Add roots (celery, parsley, onions, carrots) to the water. It is better to put the roots whole, without cutting them.
After another half hour, check the readiness of the tongue by piercing it with a fork: if the juice that has come out is cloudy, cook further, checking the readiness every half hour; if the juice is clear, then the product is ready and can be removed.

IMPORTANT: Veal tongue weighing up to 1 kg will be ready in two hours; larger beef tongue will have to be cooked for 3-4 hours until done. If you use a pressure cooker, you can cook beef tongue at home three times faster.

Having taken it out, it is advised to immediately lower it for 10 minutes. cold water, after which it will be easier to clean - do this.
Slice and serve as an appetizer on its own or use in other dishes.

Tongue for slicing (salted)

As we have already said, boiled tongue can be used as an independent dish as cold cuts. It is even more suitable for this purpose if it is pre-salted (after it has been washed, but not yet boiled). Mix two heaps of coarse salt with spices (to taste), coat it with this mixture, put it in a bag. First, let it lie at room temperature for several hours, then in the refrigerator for a week. The package should be shaken every day. Afterwards, the meat by-product needs to be boiled, salted when boiling it in in this case no longer necessary, it is advisable to reduce the cooking time.

Ingredients required:

boiled beef tongue - half a kilo,
fresh champignons – 400-500 g,
prunes and roasted hazelnuts – 100 g each,
onion - one head,
mayonnaise, salt, pepper - to taste.

Cooking process:

Finely chop the champignons and onions, fry them until all the liquid has evaporated.
Finely chop the prunes and crush the nuts.
Cut the main product into strips.
Mix everything, pepper, season with mayonnaise.

If you want to make aspic from the tongue, do not pour out the broth in which it was cooked. Dissolve the gelatin in it, heating it so that there are no lumps left. Cut the offal itself into strips, cubes or layers - as you like. Cut the boiled carrots beautifully too. Greens and canned peas will also come in handy. Arrange all the ingredients beautifully in molds, fill with gelatin, refrigerate until hardened.

Spicy tongue (pickled)

Ingredients required:

boiled veal tongue - one (or half a large beef tongue),
bell pepper - one,
garlic - a couple of cloves,
sesame nuts and soy sauce– 2 large spoons,
table vinegar, grated ginger, honey - one tablespoon each.

Cooking process:

Pass the garlic through a garlic press, mix with sesame seeds, grated ginger root, honey, vinegar, soy sauce.
Cut the rest of the food.
Fry everything in oil, pour in the marinade and simmer for a couple of minutes.
You can serve the dish as hot snack and how cold it is.

Language buffet

Ingredients required:

beef tongue, boiled - one,
champignons – 400 g,
onions - two onions,
oil for frying - how much will it take,
walnuts – 100 g,
garlic - a couple of cloves,
sour cream – 100 ml,
pomegranate seeds (optional) – for decoration.

Cooking process:

Fry finely chopped mushrooms and onions until moisture is lost.
Grind the garlic and nuts in a blender.
Mix mushrooms, nuts, sour cream.
Cut the main ingredient into layers and place on a dish.
Top each piece with the nut-mushroom mixture.
Garnish with pomegranate seeds.

According to this recipe, you can cook beef tongue at home for a buffet table: it turns out tasty and beautiful.

Tender and very tasty beef tongue is classified as a first-class by-product. And not in vain. Beef tongue has an exquisite, delicate taste and aroma, allowing this truly delicious product to be used in a wide variety of combinations of ingredients and recipes. However, many not yet very experienced housewives are afraid to take on the preparation of beef tongue, considering this process to be too labor-intensive and troublesome, and fearing an unsuccessful result. And completely in vain! Prepare tasty dish It’s not at all difficult to make beef tongue, you just need to understand a little of the intricacies and learn a couple of culinary tricks. And here, as always, Culinary Eden comes to your rescue. Today we invite you to learn and remember with us how to cook beef tongue.

Beef tongue is valuable not only for its high culinary qualities, but for its undoubted health benefits. Judge for yourself. The calorie content of beef tongue is lower than that of pork tongue, and it contains more valuable, easily digestible protein. In addition, the low carbohydrate content of beef tongue (only 2.2%) makes it a very valuable product for those following low-carb diets aimed at losing weight. Beef tongue is also rich in vitamins, especially B vitamins; for example, in order to meet the daily requirement of an adult’s body for vitamin B12, you will need to eat 70 grams of boiled beef tongue. In addition to vitamins, beef tongue boasts a high content of such important microelements as iron, zinc, magnesium, potassium, etc. All this makes beef tongue dishes indispensable in the menu of those who suffer from anemia, diseases of the cardiovascular system, and peptic ulcers. Beef tongue is very useful for pregnant and nursing mothers, and in addition, doctors assure that regular consumption of beef tongue dishes can help cope with insomnia and migraines.

But, of course, you and I are primarily interested in the culinary and taste qualities of this valuable product. And here the beef tongue did not disappoint. When properly cooked, beef tongue is surprisingly tender and soft, and its delicate taste and delicate aroma make it easy to combine beef tongue with many foods. That is why there is such a wide choice of recipes for dishes in the preparation of which beef tongue is involved. What is not prepared from this delicious product: excellent cold and aromatic hot appetizers, rich soups and delicious main main courses. Beef tongue is not only boiled, but also fried, stewed, and grilled. Add here the excellent compatibility of the tongue with many herbs and spices, sauces and chutneys, and you can easily see for yourself that the variety of beef tongue dishes is truly limitless.

Today the Culinary Eden website has prepared for you a selection of the most important tips and little culinary tricks, coupled with proven recipes that will definitely help even the most inexperienced housewives, and will easily tell you how to cook beef tongue.

1. When choosing beef tongue at the market or in a store, pay attention to its color - a good fresh tongue will please you with a pink or slightly purple color, and the darker the purple hue, the more iron and zinc the product offered to you contains. Be sure to smell your tongue before purchasing. Fresh beef tongue has a pleasant, slightly sweet smell. Any foreign odors, the smell of ammonia, mold or rot will tell you that the product is spoiled. Inspect your tongue for damage and feel its density. A good tongue will be dense and elastic to the touch, and if you press on it with your finger, the dimple will immediately straighten out. Too soft, flabby beef tongue has most likely been subjected to repeated freezing; such a tongue has already lost all its valuable nutritional properties and taste. Do not hesitate to ask the seller for a veterinary certificate if you buy a tongue in an unfamiliar place - this will save you and your loved ones from many unpleasant consequences.

2. Before you start preparing the dish you have chosen, the beef tongue must be properly prepared. Place the tongue in a deep bowl or saucepan, cover with lukewarm water and leave for half an hour. This simple trick will allow you to easily clean your tongue of impurities, and in addition will give it additional juiciness. If you soak beef tongue in milk, it will become even more tender, and the taste of such a tongue will become especially expressive. After soaking, rinse the beef tongue under running water and scrub thoroughly with a wire brush or knife, scraping off any remaining mucus, blood, or dirt from the tongue. Rinse your tongue thoroughly again in running water and you can start cooking.

3. To prepare most appetizers and salads, you will need to properly boil the beef tongue, maintaining its juiciness and softness. It's not at all difficult to do this. Place the tongue in a deep saucepan and fill with cold water so that it covers the tongue by five to six centimeters. Remove the tongue from the pan, bring the water to a boil and return the tongue to the pan of boiling water. Wait for the water to boil again and cook the tongue over high heat for 10 minutes. Skim off the resulting foam, reduce the heat to medium, cover the pan with a lid and cook the tongue until tender. Typically, cooking time ranges from two to four hours. You can check the readiness of the tongue using a fork or a thin knife: just pierce the tongue in the thickest place and look at the color of the meat juice that comes out. If the juice is clear, the tongue is ready, but if the released juice is cloudy, cook the tongue for another half hour and repeat the test again. Salt the tongue 10 - 15 minutes before the end of cooking - this will allow you to fully preserve its softness and tenderness. To add a special aroma while cooking the tongue, you can add onions, carrots, bay leaves, and allspice.

4. Remove the finished beef tongue from the pan with a slotted spoon and immediately place it in a container with ice water. Such a sharp temperature change will allow you to peel your tongue without much effort. Just pry the skin with a fork, grab it with your fingers and pull it off with a stocking. If you did everything correctly, the skin will come off your tongue very easily. If in some places the skin has not separated, simply cut it off with a very sharp knife. Sometimes beef tongue is too oily, and this becomes clearly visible after removing the skin. Don't worry, just trim off the excess fat with a sharp, thin knife, lightly scrape your tongue, and then rinse in cool water. Return the cleaned tongue to the pan and leave to cool in the broth. This simple technique will allow you to make beef tongue even more juicy, tender and flavorful.

5. Cleaning boiled beef tongue, as you can see, is not at all difficult, but not all dishes require boiled tongue. Sometimes the tongue needs to be kept raw before cooking, but the skin still needs to be removed. And here an old culinary trick will come to our aid. Boil in a deep saucepan a large number of water and keep it on the highest heat. Pour very cold water into a separate bowl and add more ice cubes. Dip the well-washed tongue into boiling water, cook for a couple of minutes and immediately transfer to ice water. Gently pry and pull off any skin that can come away, using a little help with a very sharp, thin knife. Repeat the procedure one or two more times, and you will be able to completely remove the skin from the beef tongue, and its flesh will remain almost raw and ready for further culinary processing.

6. Delicious snack made from beef tongue is perfect for both everyday and holiday menu. Boil until tender, peel and leave one beef tongue to cool in the broth. While the tongue is cooling, dissolve 1 tbsp in a frying pan. spoon butter, add one chopped onion and fry until transparent. Then add 100 gr. any fresh or frozen mushrooms, cut into slices, and fry until all the moisture has evaporated and the mushrooms are lightly browned. Season with a tablespoon of sour cream, stir and remove from heat. In a blender, grind together two pitted prunes and two walnut kernels. Add the resulting mixture to the mushrooms, add salt and pepper to taste, and mix thoroughly. Cut the tongue into thin slices, place on a dish, place the mushroom mixture on top and garnish with dill. This appetizer can be served warm or cold.

7. Hungarian cuisine invites us to enjoy a flavorful snack made from tongue and sweet pepper. Boil until tender, peel and cut one beef tongue into large strips. While the tongue is cooking, wrap four large sweet peppers in foil, place them on a baking sheet and place in an oven preheated to 200° for 10 minutes. Remove the peppers from the oven, let cool slightly in the foil, then remove the seeds and skin and cut into halves. Grind together 100 g in a blender. pitted olives, 2 tbsp. spoons of parsley and 1 tbsp. a spoonful of basil greens. Grate 100 gr on a coarse grater. your favorite hard cheese. Squeeze the juice from half a lemon. Mix the olive mass with cheese and lemon juice, season with white pepper and finely chopped onion. Place a tablespoon of the resulting mass and a couple or three pieces of beef tongue into each half of the sweet pepper. Wrap the edges of the peppers around the filling and place in a greased baking dish. Bake in an oven preheated to 180° for 15 minutes. Serve hot.

8. French cuisine gave us a very simple recipe for the most aromatic beef tongue with garlic and thyme. Boil one beef tongue until half cooked, about an hour and a half. Remove the skin and strain the broth. Place two peeled heads of garlic, 2 teaspoons of thyme leaves, 1 tbsp. a spoonful of broth and a pinch of salt. Grind until smooth. Make several deep cuts on your tongue and rub it thoroughly with garlic paste. Place the tongue in a baking dish, add one glass of broth and half a glass of dry white wine. Bake in an oven preheated to 180° for one hour, periodically pouring broth and wine on top. Ready language place on a plate and cut into portions. Serve with boiled rice and fresh vegetables.

9. Modern Scottish cuisine invites us to try the original spicy beef tongue with vegetables Mexican motifs. Boil until tender, peel and cut into large cubes one beef tongue. Cut two sweet peppers into thin strips, one small chili pepper into slices, one red onion into half rings, three cloves of garlic into thin petals. Heat 2 tbsp in a frying pan. spoons vegetable oil, add onion, garlic and chili. Fry for a couple of minutes. Then add beef tongue, 1 teaspoon of paprika, stir and cook for another five minutes. Then add bell peppers, a can of drained canned corn, one large diced tomato, salt and black pepper to taste. Stir and simmer over medium heat, covered, for 15 minutes. Transfer to a deep metal dish and serve. Just before serving, pour in 50 ml. good whiskey and set it on fire.

10. Russian cuisine has always been famous for its delicious and aromatic recipes for stewed dishes. She didn't let us down this time either. Try to cook a delicious, very tender and satisfying beef tongue stewed with vegetables. Boil until tender, peel and cut one beef tongue into thick slices. Strain the remaining broth. Peel large carrots and parsley root and cut into circles. Peel two small turnips and cut into cubes. Peel and dice one large potato. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add carrots and parsley and fry until slightly golden brown. Then add the turnips and potatoes and cook over high heat, stirring frequently, for another 7 minutes. Remove vegetables from heat and place in a large ceramic pot. Add boiled tongue to the vegetables, 2 tbsp. spoons of chopped parsley and a sprig of thyme, add salt and black pepper to taste. Pour the broth over everything, cover the pot with a lid and place in an oven preheated to 150° for an hour and a half. Then reduce the heat in the oven to the lowest setting and let the tongue with vegetables simmer for a couple of hours. Make sure the broth level does not drop below one third of the pot. If necessary, add a little hot broth. Turn off the heat in the oven and leave the tongue with vegetables to cool with it. Before serving, pour into portioned pots, heat and add one tablespoon of sour cream to each. Garnish with chopped herbs.

And on the pages of the site you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook beef tongue.

A variety of delicacies are prepared from beef tongue that can surprise even the most picky gourmets. This includes aspic, salads, baked slices, and sausages. But if you know how to boil beef tongue deliciously, you can simply cut it and enjoy the juicy and nutritious meat.

What are the benefits of beef tongue?

The usefulness of the product is explained by the abundance of valuable elements in the composition. Thus, B vitamins have a positive effect on the condition of hair and skin. Nicotinic acid helps with sleep disorders and headaches.

In 100 grams of offal - almost half daily norm zinc This helps to get rid of bad cholesterol, produce insulin and speed up recovery from wounds and injuries.

anemic people;
diabetics;
those who suffer from cardiovascular diseases;
pregnant and lactating women.

Boiled offal is useful for ulcer sufferers, as well as people with other diseases of the stomach and intestines. There is no connective tissue in such meat, which allows it to be easily digested without stagnation and putrefactive processes. Eating offal reduces the risk of intestinal cancer.

Due to its delicate texture and low amount of cholesterol (150 milligrams per 100 grams), the meat product is classified as dietary. Dishes based on it promote weight loss. Beef boiled tongue calorie content per 100 grams is only 173 kcal.

Asthmatics, allergy sufferers and people with thyroid problems should be wary of this food.

How to properly cook and clean beef tongue?

Before cooking, the offal is kept in ice water for 60 minutes to soak off all the dirt and remaining blood. Then dry the tongue with a paper towel and pass over the surface with a clean sponge, removing the coating. Excess fat and remnants of the neck must be cut off and the tongue rinsed under the tap. The skin is removed during the cooking stage.

How to cook beef tongue deliciously in a pan:

Place in cold water, heat and boil for an average of 10 minutes. The first broth needs to be poured out and the meat washed.
In a bowl of boiling water add the offal with bay leaves, pieces of onion and carrots and cook over low flame. How long to cook beef tongue in a pan depends on the maturity of the animal.
Salt the broth only at the final stage, about seven minutes before readiness. Otherwise, the meat will lose its tenderness.

Final cleaning is carried out when the tongue is already welded. Place it in a bowl of very cold water and ice cubes and leave for 15 minutes. The skin will come off easily and cutting the meat will be easy.

How long does it take to cook beef tongue? If it belonged to an adult animal, then about three hours, to a calf - two.

Readiness is determined by piercing the meat with a knife. Is it possible without difficulty? You can turn off the stove.

How to cook boiled beef tongue according to recipes for various dishes

The general principles of boiling offal apply to most recipes. But different cooking technologies have their own nuances.

How to properly cook beef tongue for slicing

For salads and appetizers, only soft, uncooked meat of a young animal without fat and ligaments is suitable.

Ingredients:

kilogram of offal;
two large salad onions;
large carrot;
five peas of different peppers, bay leaves, salt.

Cooking method:

Boil clean meat in the skin for 10 minutes, then change the water and cook for another 20 minutes. The water should be at least 12 centimeters above the edges of the tongue.
Add spices, as well as whole onions and carrots without peel.
Simmer over low heat for two hours. Add a large spoonful of salt seven minutes before the end of the process.

After cooking, soak the tongue in ice water and remove the skin.

We use boiled beef tongue for the children's table

According to this recipe, tongue can be given to even the smallest children as complementary food. And for an adult menu, the resulting meat puree can be baked as a soufflé.

Ingredients:

300 grams of boiled tongue;
ten broccoli florets;
two carrots.

Cooking method:

Cut the offal into pieces and add a little salt.
Boil peeled and sliced vegetables. Strain the broth.
Place pieces of meat and vegetables in a blender bowl, pour half a cup of broth into it and puree.

This puree is offered to children as a separate dish or added to soups. It is also suitable for feeding elderly and weakened people after a long illness.

How to cook beef tongue deliciously in a slow cooker

Modern technology will speed up the process and keep labor costs to a minimum.

Ingredients:

700 grams of tongue;
salt;
three peas of different peppers, the same amount bay leaf;
carrot.

Cooking method:

Place the thoroughly cleaned tongue in a bowl and fill it with water so that it completely covers the meat.
Add seasonings, root vegetables chopped into large pieces and onions cut into rugs.
In the “Cooking” mode, cook for 2 hours with the lid on. Add salt before completing the process.

The tongue turns out soft and tender, but you must not forget about the skin. It will quickly come off if you keep the hot product in ice water for a quarter of an hour.

Delicious beef tongue dishes with step-by-step recipes and photos

Based on boiled tongue, you can create real culinary masterpieces. Guests and family will be delighted! This is easy to do if you follow the step-by-step instructions.

Jellied beef tongue recipe with photo

It takes a lot of time to create a flavorful aspic. But the result is worth it.

Ingredients:

half a kilo of boiled offal;
one and a half liters of beef bone broth;
one protein;
30 grams of gelatin;
the same amount of table vinegar
components for decoration - cranberries, lemon mugs, boiled carrots, cucumbers, egg slices, sprigs of herbs.

Cooking method:

It will be easy to put the aspic on a dish if you wrap the mold in a heated cloth for a few seconds.

Marinated veal tongue

This recipe will delight lovers of spicy dishes with its piquant sourness and slight heat.

Ingredients:

kilogram of offal;
50 ml vegetable oil;
the same amount of white wine vinegar;
a teaspoon of honey;
two large sweet peppers;
four cloves of garlic;
a bunch of dill;
chili pepper pod.

Cooking method:

Before enjoying the pickled tongue, the dish should sit warm for a while.

Beef tongue salad recipe with photo

Salads with this offal can be prepared in a variety of ways. It goes well with many ingredients. An unusual taste is obtained when combined with canned pineapples.

Ingredients:

320 grams of boiled offal;
half a can of canned pineapple;
110 grams of cheese;
a couple of garlic cloves;
two small sweet peppers.

Cooking method:

Pomegranate seeds will complement the taste and give the dish an unusual appearance.

How to cook beef tongue at home according to recipes from different countries

Original recipes from healthy offal are in cookbooks different nations peace. They are considered traditional in Russia, China, Georgia, Brazil, Austria, France, Tunisia, and Poland. Let's try to cook some of them in our kitchen.

"Five Spice" from a Chinese Chef

Culinary virtuosos from China know how to perfectly cook boiled beef tongue. Thus, the famous chef Yang Chan Hu is sure that the most important thing is the balance of spices.

Ingredients:

half a kilo of tongue;
liter of chicken broth;
large head of onion;
three small spoons granulated sugar and the same number of large ones - soy sauce;
a pinch of Sichuan pepper;
cinnamon stick;
six cloves;
three anise stars;
a two-centimeter piece of ginger root.

Cooking method:

Boil the tongue for 8 minutes, put it in ice water and remove the skin.
Chop the peeled ginger root into thin slices.
IN chicken bouillon omit the spices and the whole peeled onion. Heat to a boil and boil for 20 minutes.
Add offal, soy sauce and sugar. Simmer on low flame for 60 minutes.

After turning off the stove, the tongue should cool in the broth and be saturated with the exquisite aroma of seasonings. Then it is removed and cut into thin slices. If you can't find Szechuan pepper, you can replace it with cumin.

How to cook a tongue in French: try “Langue de boeuf aux tomates”

The beautiful French name translates as “beef tongue in tomato.”

Ingredients:

2.5 kilograms of boiled tongue;
onion;
40 grams of butter;
garlic clove;
a couple of pinches of dried basil;
a pinch of black pepper and salt;
five tomatoes (canned).

Cooking method:

Fry finely chopped onion and garlic in melted butter.
Add tomatoes cut into slices, spices, add salt.
Heat to a boil and simmer covered over low heat for half an hour.
Make the sauce by passing the contents of the pan through a sieve.
Place the offal slices in a mold, pour in the sauce and place in an oven preheated to 190 degrees for 40 minutes.

To make the meat juicy, periodically open the oven and pour the sauce from the pan over the meat.

Cooking boiled beef tongue according to a recipe from Brazil

The piquancy and delicate taste of this dish is achieved by adding good red wine.

Ingredients:

1.5 kilograms of offal;
a bunch of parsley;
salt and black pepper;
two cloves of garlic;
onion head;
250 ml each of wine and soy sauce.

Cooking method:

Cut the boiled tongue into slices 1.5 cm thick.
Filter the broth.
Chop the onion and garlic cloves and fry in a hot frying pan.
Add meat slices to them, add salt, pour in 250 ml of broth and simmer on low flame under the lid for half an hour.
Add wine, spices, chopped herbs and heat to a boil.

The Brazilian dish goes best with boiled rice.

Properly prepared tongue is healthier than store-bought delicacies. It is suitable for the diet of adults and children and harmonizes perfectly with most side dishes.

Boil beef tongue at home you need to do it right so that the dish turns out tasty and healthy. Beef tongue is one of the healthiest meat products, which is considered a delicacy in many countries. But in order for the finished dish to bring as much benefit as possible, the beef tongue must be properly cooked in order to leave maximum amount useful elements intact.

How to cook correctly?

After you have decided on the choice of beef tongue and brought it home, all that remains is to cook it tasty and correctly so that it retains the maximum possible amount of useful elements. It will be best if you boil it. Our article will help you with this, in which you will learn several ways in which you can properly cook beef tongue so that it turns out soft.

In a saucepan

Before cooking beef tongue in a pan, defrost it in the refrigerator if it has been frozen, and then place it in a container of cold water for half an hour. After that, arm yourself with a knife and begin to clean the product from mucus and dirt. Ideally, it should not contain any foreign objects or blood. After you have cleaned your tongue, rinse it thoroughly with cool water.

Now choose a convenient pan in which you will cook the tongue, fill it with water and put it on the fire. After boiling, carefully place the beef tongue into it. Be careful, the tongue may increase in size during cooking, so it is better to divide it into two parts to be on the safe side. Cook until the water boils again. In this case, the emerging foam must be removed with a slotted spoon or spoon. After boiling, let the dish cook for about 20 minutes, then pour out the water. Take the tongue out on the saucer, type again clean water and boil. After boiling, put the tongue back into the pan and cook the tongue until fully cooked. This product is cooked for approximately 3.5 hours in total.

To check the readiness of the dish, you need to remove the beef tongue from the water and prick it with a fork: if the product releases clear juice, this means that it is ready. If the juice appears slightly cloudy, then return the tongue to the pan and cook for some more time.

It is necessary to add salt and add spices only half an hour before the end of cooking. You can add any spices you are familiar with to the water. But do not overdo it, otherwise there is a chance of spoiling the real taste of the dish.

Before eating, you need to remove the peel from the finished dish. This is very easy to do if immediately after cooking you put the product in cold water for a few minutes. After this, the beef tongue, cooked at home, is ready to eat.

In a slow cooker

Cooking beef tongue at home using a slow cooker or pressure cooker is a very easy process, which, among other things, requires very little time.

Before cooking beef tongue, it must be thoroughly washed and cleaned of visible dirt, blood and film. Then place the product in the multicooker bowl, add peeled, but not chopped, onion and carrots. Close the lid and turn on the multicooker to the “Stew” mode. The time must be set based on the size of the product. The minimum cooking time is two and a half hours. If you choose a large beef tongue, then it is better to set the time an hour more than the minimum.

20 minutes before the end of cooking, you need to add salt to the dish, and all other spices, if any, must be added after you remove the beef tongue from the multicooker.

After the beep, remove the finished dish from the multicooker, after which it will need to be immersed in cool water for two minutes. This must be done so that the skin can be easily removed. Once you have removed the skin, your home-cooked beef tongue will be ready to eat.

Many people don’t know how to properly cook beef tongue, so I decided to show how I do it. The main question is the question of time, how long to cook the tongue. If the beef tongue weighs about 1 kg, then 2 hours of cooking will be enough for it to be ready, and if the weight of the tongue is more than 1 kg, then 3 hours of cooking will be needed for the tongue to be soft. In this case, the light should be as small as possible so that the broth is transparent; cloudy broth looks ugly and unpleasant. It is also important to keep in mind that overcooking the tongue is unacceptable, this will negatively affect its quality, the tongue will turn out to be too soft and will fall apart. Many housewives use the broth after boiling the tongue to prepare various soups; personally, I don’t use this broth anywhere. Boiled tongue is an excellent snack; you can cook with it delicious salads, make great sandwiches.

*I would like to note that photographing the tongue cooking process is not very photogenic, so please take this factor into account.

Ingredients

To prepare boiled beef tongue you will need:

beef tongue - 1.3 kg;

carrots - 1 pc.;

onion - 1 pc.;

bay leaf - 1 pc.;

water - 3-4 fingers above tongue level;

salt, black peppercorns - to taste.

Cooking steps

Boil beef tongue for 3 hours.

Cool the cleaned tongue and then you can cut it into thin slices and serve. Grated horseradish with sour cream is perfect as an excellent seasoning for boiled beef tongue.

Bon appetit!