For example, my mother always cooked tongue without salt. She explained this to me by saying that otherwise it would be impossible to remove the shell from ready-made language.
I cooked this way for many years until I saw a recipe in a serious cookbook. It turned out that salt has nothing to do with removing the shell - the shell can be easily removed from a tongue boiled with salt!
So it turned out that this simple matter has many nuances and there is material for thought!
So, you went to the market or store and want to buy a language.
Which one to choose: beef, veal, pork or lamb, fresh or frozen?
When choosing a language, you need to remember: the tongue belongs to the category of internal organs, i.e. to offal, therefore, like other offal (for example, kidneys) it has a specific taste and smell, which depend on the age of the animal: the younger the animal, the less pronounced the smell and taste will be. This especially applies to beef.
If you like a mild taste, look for veal tongues, focusing not on the words of the seller, but on the size and weight. The weight of veal tongue usually does not exceed 1 kg - 1 kg 200 g. In any case, than less tongue, the tastier and more tender it will be.
Spots on the coat of the tongue have no effect on the taste of the tongue and are associated with the breed of livestock and nothing else.
Whether the tongue is fresh or frozen doesn't really matter, the main thing is that the tongue is frozen only once and not multiple times. Thaw the tongue in the refrigerator, slowly, so it does not lose much liquid during defrosting.
See how ready the tongue is for cooking.
This means that everything unnecessary has been cut off from it: muscles adjacent to the root of the tongue, cartilage and small bones, salivary glands, lateral parts of the membrane in which there is no meat, external fat.
If the tongue is not processed and cleaned (most often it is sold this way on the market), do all this work yourself.
Rinse your tongue thoroughly under running water and now decide what you will do with it.
Actually, you have two options - boil the tongue immediately or pre-soak it in salt and (if desired) spices.
Which option should I choose? I always prefer not to coat my tongue with spices and garlic because I love the clean taste of it.
However, your choice may be different, and you will want to salt your tongue.
Boiling the tongue without first salting it.
1. Place the tongue in a saucepan, add water so that it completely covers the tongue and bring the water to a boil. Cook the tongue for 10 - 15 minutes.
Empty the water from the pan and rinse your tongue clean water, return it to the pan and pour boiling water over it so that the entire tongue is covered with water.
This simple operation will make it possible to use the broth later to prepare soup.
If you plan to discard the broth in any case, you don’t have to change the water. Conversely, if the smell of the broth in the first five minutes seems too strong and unpleasant to you, cook the tongue longer - 30 minutes, and then change the water.
2. Bring the water to a boil again. Add 2 tsp. salt (without a slide!), spices to taste. I usually add: 2 allspice peas, 5-6 black peppercorns, 1 tsp. grains Coriander is an aromatic plant of the Umbelliferae family. Young shoots of coriander are called cilantro. Dried leaves and seeds are used as spices. Coriander has been known as a spice for more than 3 thousand years and is considered one of the most common and versatile spices. The fruits of coriander (cilantro) look like small grains light brown, round or elongated shape. Used whole or in ground form as a spice for flavoring and fortifying sausages, cheese, canned meat and fish, marinades, pickles and liqueurs....
3. Cook the tongue over very low heat until tender. Boiling time for veal tongue: 2-2.5 hours, beef tongue: 3-3.5 hours. If desired, you can add carrots and onions, as when cooking regular meat.
If you have a pressure cooker, you can boil the tongue in it. Cook for 30 minutes, then open the pressure cooker and check for doneness. If necessary, finish cooking the tongue.
The language has a heterogeneous structure.
At the root, the muscle has a large diameter, is relatively loose and is completely riddled with fat, the tip of the tongue has a small diameter, is not at all fatty and is more dense. That is why the readiness of the tongue is always checked by the tip.
Usually it is advised to pierce the tongue and focus on the ease of insertion of the blade. I don't recommend doing this. Cut off the tip of your tongue and chew - this way you will get the most objective information about the degree of readiness.
If you present your tongue like cold snack, take into account that the cooled tongue will become denser and tougher, so it should be cooked a little more than in at the moment seems normal to you.
If, on the contrary, you additionally simmer the tongue in the sauce, do not cook it until fully cooked. As soon as you see that the membrane at the thin end of the tongue has swollen and began to lag behind the meat, you can consider the tongue ready.
In any case, do not overcook the tongue, otherwise it will become loose and stringy.
4. Douse your tongue cold water and remove the casing. Start at the tip of your tongue, where it is thicker and easier to separate. At the root of the tongue, the membrane is thin and sometimes comes off with great difficulty - cut it off with a thin knife.
You can leave the tongue in the broth until completely cooled before removing the skin if you are serving it with sauce.
If you serve the tongue without sauce, I would advise removing the skin from the hot tongue. If you season a hot broth with spices or garlic, put a cleaned tongue in it and let it cool along with the broth, the tongue will absorb the aromas and taste of the seasonings.
5. Store the tongue in the broth until serving, or wrap the tongue tightly in cling film and store there.
6. Place the tongue in the refrigerator and let it cool completely. You can cut cold tongue into beautiful and thin slices.
Second option: boiling the tongue with preliminary salting.
If you kept your tongue in brine or dry salt for less than 5 days, then in principle you can cook it the same way as tongue without salting, just without adding salt to the water.
If you kept your tongue in salt or brine for more than 5 days, you will have to soak it first to remove excess salt, and only then boil it.
You can read about how and how long to soak your tongue in the article on salting the tongue.
How and with what to serve ready-boiled tongue.
1. Slices of tongue are fried in butter, sprinkle with coarse salt and serve with gherkins.
2. Cold tongue slices served with horseradish or mustard.
3. Aspic is prepared from the tongue. For example, in the form of portioned snacks as in the recipe
4. The tongue can be served with a cold sauce, such as mushroom sauce.
5. There are many options for preparing tongue in hot sauce: mushroom, tomato, wine, etc.
How to cook beef tongue so that it is soft and juicy
Beef tongue is a versatile offal that can serve as a separate dish (instead of sausage, as an appetizer) or in multiple dishes (salads, soups). But not all housewives take up the preparations, since the process seems quite complicated. This is completely wrong. We will tell you how to cook soft beef tongue for cold slicing or salads in this recipe with photos.
Before using or on your own, it must be boiled. We will tell you all the secrets of how long to cook beef tongue in a pan and the subtleties of cooking below.
Ingredients:
beef tongue – 500 g;
onion – 1 pc.;
bay leaf– 1-2 pcs.;
coriander grains – ½ teaspoon;
allspice peas – 2-3 pcs.;
black peppercorns – 4-5 pcs.;
dry cumin – ½ teaspoon;
salt – 2 teaspoons (or to taste).
How to cook beef tongue deliciously:
The tongue should be rinsed well under water to remove mucus, blood and other contaminants (if any). Bring the water to a boil and dip your tongue into it. This is a simple procedure to preserve the richness of the tongue. Bring the water to a boil.
Drain the water. Now the tongue is definitely clean and ready for long-term cooking. Place a whole peeled onion in a saucepan. In addition to it, you can take carrots, celery (stems), parsley root.
Now main secret: how long to cook beef tongue in a pan
Fill the pan with cold water and put it on fire. Cook the tongue over low heat for 1.5 hours. Then we add all the spices that we have prepared. Cook the tongue for another 1 hour.
We had two small tongues with a total weight of 500 g; if you have a larger offal, increase the cooking time by 30-60 minutes. How to check readiness? You need to put the tongue on a plate and pierce it with a fork or knife. If the juice comes out clear, then the tongue is ready. If the juice is still cloudy, cook further, but no longer than 4 hours.
After 2.5 hours, remove your tongue and place it in ice water. This transition from hot to cold will help you remove the skin easily.
We pry the skin with a knife and remove it from root to tip.
Dip the tongue into the broth for another 15 minutes so that the beef tongue is soft and juicy. Broth can be used for soups, sauces or main courses. Strain it through a sieve or cheesecloth. If you don't have the opportunity to use it right away. Freeze in the freezer in an ice cube - these cubes defrost quickly and do not take up much space. And if you add a little gelatin, you can immediately cook the jellied tongue on a dish.
Cool the tongue and cut it. This is the way to cook soft beef tongue for cold cutting or as a component for other dishes.
There is no woman in the world who does not love to cook. Each has its own unique menu, its signature dishes. She will cook something for the holiday, and something for every day. When the need arises to cook something special, it’s worth taking a closer look at a dish like beef tongue. There are different opinions about this product, so I suggest you figure out how to cook beef tongue so that it becomes a universal dish on your table.
Due to the fact that beef tongue is an offal, some question its usefulness and taste. However, true gourmets prefer this product out of all the elements in this category.
The tongue itself is a solid muscle tissue, which is wrapped in a rough shell. Its weight can reach two and a half kilograms. The minimum weight of an adult animal's tongue is eight hundred grams. Before this product hits the shelves, it goes through several stages of control. After all sanitary checks, an appropriate stamp will be placed on the tongue, which will indicate that the tongue is suitable for use.
In order for cooked beef tongue to be a truly tasty and delicious dish, it is important to be able to choose this product correctly. When cut, the meat should be of a uniform color, gently pinkish. Check how fresh the product is offered to you.
The fact is that beef tongue is a product that cannot be transported for long periods of time without proper processing. If more than twelve hours have passed from the moment you receive the language to the moment it reaches your table, then such a language may be damaged. To ensure that the quality of the product is maintained at the proper level, it is transported over long distances exclusively in frozen form.
Beef tongue is consumed not only as an independent dish, but also added to a variety of salads and other delicacies. Therefore, before this element of beef reaches the table, it will go through several stages of processing. We can say that, first of all, it is important to know how to cook beef tongue in the right way.
Cooking process
Cooking boiled tongue can be divided into several aspects.
- Cleaning the tongue.
- Subtleties of cooking.
- Duration of processing.
Now let's take a closer look at how to prepare this unique product. In order for the tongue to be thoroughly cleaned, it must be soaked in water in advance for at least thirty minutes. After time will pass, you can scrape off all the dirt and grease from it until the skin becomes clean. After cleaning, you can rinse the product well with cold water.
To cook tongue, it is important to choose a pan that is much larger than the size of the product itself. The fact is that during cooking the tongue will begin to rapidly increase in size. For ease of preparation, you can even cut it into several pieces.
It is very important to immerse the product in water only when it has boiled. The quality of the cooked meat will depend on this moment. If you immediately put it in cold water, the dish will not turn out soft and tender. After the tongue has boiled in the pan, you need to remove the foam and let it boil for fifteen minutes.
After fifteen minutes you need to drain the water. To continue preparing our dish, it is important to boil the water separately again and only then immerse the beef tongue in it. This will give the dish juiciness.
Now comes the longest stage of preparing boiled tongue. The cooking process can take from two to four hours. The duration of treatment will depend on the age of the cow, its build, size and weight.
When is the best time to add seasoning?
You should not add salt to the water in which our dish is cooked. Solka on initial stage cooking will cause the tongue to become tough and take even longer to cook. To determine whether the tongue is ready, you need to pierce it with a fork at least two hours after the start of the second boil. If a clear liquid comes out of the tongue, then the dish is ready, and if it is cloudy, then the beef needs to cook more.
When the dish is almost cooked, you can add salt to the water. Also at this stage you need to add whole carrots, peppercorns, and bay leaves. You can add other favorite spices. This will give the finished dish a more pleasant aroma and delicate taste.
To make it easier to remove the hard skin from the prepared product, it is important to do this manipulation. When the tongue is cooked, it must be immersed in cold water for three minutes. This will help you cope with the next stage easier.
Some cooks don't like to salt and season their tongue when it's in the skin. In this case, the cooking technology changes somewhat. The tongue is cooked until completely cooked without salt and spices. Place the finished tongue in a container with cold water for a few minutes and remove the skin. Only now the cleaned tongue is again immersed in the liquid in which the product was cooked and boiled for another fifteen minutes.
After cooking the beef tongue, a tasty broth remains, which can be successfully used for aspic. Thanks to the addition of whole onions and carrots, the broth became more flavorful. If the housewife wants to make soup from the broth, then first of all she will need to remove the cooked vegetables from it and add others to the soup.
How is this unique language useful?
Beef tongue has long been famous for its nutritional properties. In addition to the fact that it is very nutritious, it also contains a complex of vitamins necessary for complete human health. The energy value of the finished cooked product is:
- 16% protein;
- 12% fat;
- 2.2% carbohydrates.
Obviously, it is a low-calorie product, which means it is well suited for those who adhere to health-improving diets. At the same time, the amount of protein can provide the human brain with the compounds necessary for full functioning.
Beef tongue contains large complex vitamin compounds. Among them are the majority belonging to group B:
- Folic acid;
- Riboflavin;
- Thiamine;
- Pyridoxine.
Beef tongue also contains vitamins E, A, and PP in large quantities. In order for the human body to be sufficiently supplied with vitamin B12, it will be enough to eat 70 grams of boiled tongue.
In addition to vitamins, beef offal also contains a large amount of microminerals. Among them:
- Phosphorus inclusions;
- Zinc elements;
- Iron;
- Potassium compounds;
- Chromium in chelated form;
- Magnesium;
- Copper.
In addition to the fact that beef tongue is simply beneficial for humans, it can also help in the treatment of certain diseases. Due to the fact that this piece of beef is absolutely devoid of connective tissue, it is ideally absorbed by the human body. Therefore, it can be successfully taken as food by people who suffer from stomach ulcers, gastritis and anemia. Also, if you have to deal with problems such as insomnia and migraines, eat this offal regularly. You will quickly forget about these problems.
Can this product cause harm to humans?
Despite all the benefits of beef tongue, some people still need to use it with caution and little by little. Since this product has a high fat content, it can have a negative effect on the human liver and kidneys. However, when consumed in moderation, only positive results can be seen. WITH special attention This product should be used by older people, as the negative effects may be stronger on them than on others.
Knowing how to cook beef tongue, you can make many changes to already familiar dishes and discover new tastes. Many chefs successfully replace sausage, meat and even fish with this product in their salads. You can also serve this product as an independent dish, for example, with sour cream and horseradish sauce. On festive tables The jellied tongue has always been and will be a frequent guest. An additive such as champignons is ideal for julienne and jellied dishes. In addition, stuffed tongue turns out to be interesting. To do this, it is cut, stuffed with all kinds of fillings and sent to the oven for some time. There are many options for preparing this wonderful dish. Everything will depend on the wishes and limits of the cook’s imagination.
Step 1: Prepare the beef tongue.
The tongue is not the cleanest offal, so rinse it thoroughly in several waters (preferably use cool water). Using a knife, scrape its surface.Step 2: Boil the tongue.
For cooking, use a large pan, as the tongue must fit completely into it and be covered with water. This is a product can't be cut, otherwise it will lose its amazing taste. So, we lower the tongue into the water and cook for 2 hours over medium heat. Meanwhile, peel the carrots and onions. Place the whole vegetables into the pan next to the tongue and add spices: bay leaf, salt and peppercorns. We leave cook for another 1 hour. During cooking, foam will form; it must be periodically removed with a slotted spoon (a spoon with holes). If the water boils too much, be sure to add it so that it covers the ingredients. Step 3: Clean the tongue.
After the time has passed, the tongue must be removed and placed on a cutting board, dry with a paper towel. You can always determine readiness with the tip of a knife; if it pierces easily, then the dish is ready! If the tongue is cooked well, the skin comes off very easily. Remove the top hard layer and cut off excess fat at the base. Step 4: Serve the boiled tongue.
Using a fork and a sharp, wide blade, cut the tongue into bite-size pieces. If you want to serve it as an appetizer, with cold cuts, slice it as thin as possible. If you prepared it as a main course, the pieces can be made thicker, do not forget to add sauce. Bon appetit! It is not necessary to add vegetables, but this will give the beef tongue a richer taste.
Some housewives pre-coat the raw tongue with salt and leave it for 1 hour at room temperature. This is believed to enhance the taste. If you decide to use this method, remember to rinse the product before cooking and do not add salt during the process.
The broth can be used to make soup.
Beef tongue belongs to the by-products of the first category. It is considered a delicacy, as dishes prepared using it are tender and very tasty.
The structure of the tongue is a solid muscle, which is wrapped in a film with a rough surface (see photo). The weight of this offal varies and ranges from 800 to 2.5 kg.
On store shelves you can find fresh, smoked, frozen and salted beef tongue.
Beef and pork tongue - what is the difference and which is better?
There have been debates for a very long time about the differences between beef and pork tongue and which one is better. Let's try to understand this problem and find out which of these two products is much tastier and healthier. The characteristics of beef tongue are as follows::
- large size;
- takes a long time to cook;
- used for cutting on the festive table;
- delicate taste;
- very expensive;
- contains a large amount of vitamins and minerals.
But pork tongue, on the contrary, is small in size and cooks relatively quickly. However, the taste of beef is still better. Pork tongue, like beef tongue, is healthy. However, the former, unlike the latter, does not contain a mineral substance such as zinc.
In addition, the difference between the two offal is that beef tongue has more cholesterol, and pork tongue has more fat, so it is much higher in calories. By the way, many nutritionists recommend eating beef tongue, since it is lower in calories.
As you can see, it is difficult to say which tongue is better - pork or beef. Both offal products are good in their own way, so each person chooses at his own discretion what to eat.
How to select and store?
When buying beef tongue at the market or in a store, it is very important to choose it correctly, so that after cooking the taste and appearance such a delicacy will not disappoint you. So that you can easily cope with the task, follow these recommendations:
- There must be a stamp on the tongue, which is put by the sanitary service. This indicates that the product has been tested by experts and does not contain any viruses.
- When choosing, evaluate the appearance of the product. The color of a fresh tongue should have a slight purple or pink tint. In the first case, it is a symbol of the fact that the composition contains a lot of iron. If the beef tongue is light pink, it means it has already been frozen. Availability gray indicates that the product is no longer fresh.
- The aroma of fresh tongue should be meaty, If you smell any foreign odors, you can be sure that the product is spoiled.
- Use the standard test when choosing a meat product - press the offal with your finger. If the tongue is fresh, it will be elastic and the resulting hole will quickly recover. If the indentation remains, then the product could be re-frozen.
- It is also worth looking at the cut that stands out when the tongue is cut. The released liquid must be clear, otherwise you can be sure that the product will spoil. Large quantity juice indicates that the tongue has already been frozen. If you see blood, then the tongue has already deteriorated.
Benefits of beef tongue
The benefits of beef tongue are: chemical composition. This offal is rich in proteins, which are important for muscle tissue. They are especially useful for people who are actively involved in sports.
The tongue contains iron in large quantities, which improves blood composition and the process of hematopoiesis. It should be included in the diet for anemia, as well as for pregnant and breastfeeding women.
The tongue should be used by people in the postoperative period.
The offal is rich in B vitamins, which are important for metabolism and the normal functioning of the nervous system.
In large quantities, beef tongue contains zinc, which reduces the amount of cholesterol in the blood, and it is also useful in the treatment of skin diseases.
The by-product contains vitamin PP, which helps cope with headaches and insomnia. It also contains other substances that are important for normal life.
It is also worth mentioning that beef tongue is low in calories, so you can safely include it in your diet if you want to lose weight.
Beef tongue is allowed to be eaten by pregnant women and nursing mothers. The offal can be boiled, stewed and baked. When breastfeeding, doctors advise starting to eat beef tongue only four months after giving birth. For the first time, you need to eat just a little bit of the product and monitor your baby’s well-being throughout the day. If no allergic reaction occurs, then the offal can continue to be eaten. Experts allow the consumption of beef tongue no more than twice a week and insist that the amount of product eaten should not exceed two hundred grams.
It is recommended to start giving boiled beef tongue to young children only after nine months. First you need to give half a teaspoon of tongue puree a try, and then you can gradually increase the dose. However, if after the introduction of a new complementary food the child has an allergic reaction, it is worth giving up the offal for a while and consulting a doctor for advice.
For gastritis, beef tongue can be eaten only at the stage of remission, and boiled and in small quantities.
Beef tongue is very useful for increasing the level of hemoglobin in the blood. It is recommended to eat at least fifty grams of this offal every day.
After removal of the gallbladder, beef tongue can be eaten one and a half months after the operation. During the diet, you can prepare boiled tongue in jelly.
Beef tongue is considered a dietary offal, so it can be eaten when losing weight. You just need to remember that during the diet, beef tongue is only allowed to be boiled. Daily norm consumption should not exceed one hundred and fifty grams, while it is recommended to eat the offal twice a week.
Below is a video about beneficial properties beef tongue
Use in cooking
Beef tongue is a delicacy that can be used to create real culinary masterpieces. When boiled, it is cut into slices and served as a separate appetizer, and is also used as a base for aspic. Beef tongue is also used to prepare various salads, appetizers, julienne, etc. This offal is best combined with pickled mushrooms, asparagus, pineapples and peas. To vary the taste, you can use different sauces, for example, apple or pomegranate. You can also stew beef tongue with vegetables or, for example, in sour cream or wine. In addition, there are recipes where this offal is stuffed, baked, fried in breading and batter.
How to cook at home?
To cook beef tongue at home, you first need to prepare the offal. It is necessary to remove fat from the tongue, remove the hyoid bone, as well as muscle tissue. After this, wash the beef tongue thoroughly under running water to remove any remaining blood and mucus. Or you can do it another way: immerse the offal in water for about one hundred and eighty minutes. Now that the beef tongue is prepared, you can begin the cooking stage.
You can cook beef tongue soft and very tasty using a regular enamel pan or slow cooker.
So, to cook beef tongue soft, you need to pour some water into an enamel saucepan and boil. As soon as the liquid begins to bubble, you need to lower your tongue into the container. It is also recommended to add bay leaf and black peppercorns. When the water begins to bubble again, remove the offal and bay leaf with pepper. Rinse the tongue and put it back into the container with the broth, bringing it to a boil. When the broth begins to boil, reduce the heat to low. In time, the beef tongue is cooked in an enamel saucepan for at least three hours.
You can also cook delicious beef tongue in a slow cooker. Making offal in a kitchen appliance is not much different from cooking it in an enamel pan. Initially, you need to prepare the language as described above. Then the product must be placed in the device and completely covered with water. Add chopped vegetables (carrots with onions) and turn on the “Extinguishing” mode. Cooking beef tongue in a slow cooker takes about three and a half hours. Fifteen minutes before the end of cooking, add salt to the broth.
You can quickly cook beef tongue in a pressure cooker. This will take no more than forty-five minutes. To do this, you need to put the cleaned offal into the device, add fresh vegetables cut into several pieces (onions and carrots), add 2/3 tablespoon of salt, as well as spices to taste and completely fill the tongue with water. Close the pressure cooker and set the timer for forty-five minutes. At the end of cooking, the offal must be pierced with a knife. If the cutlery pierces the flesh well, it means the tongue is cooked.
To clean beef tongue after cooking, remove the offal from the broth, let it cool a little, and then, starting from the tip of the tongue, carefully pull off the film. Where the film is difficult to remove, it must be cleaned with a knife. Other cooks say that in order to properly clean beef tongue, the offal must be immersed in very cold water for exactly sixty seconds immediately after cooking. After this, the film will be quite easy to remove from the tongue.
After cooking, cleaned cooked beef tongue should be stored in an airtight container to prevent the product from drying out. You can also wrap it in food foil and put it in the refrigerator. The shelf life of the finished tongue is no more than two days. Boiled beef tongue can be frozen by first cutting it into portions. After defrosting, it is not recommended to refreeze the offal.
How to cook delicious beef tongue?
You can prepare delicious beef tongue by steaming, frying or stewing in a frying pan, marinating, smoking or canning.
Steamed beef tongue is prepared according to this recipe. Cut the food foil into large pieces and sprinkle Italian herbs seasoning on top. Now cut the raw, peeled beef tongue into small pieces and place on pieces of foil. Then each tongue medallion should be sprinkled with lemon juice, salt to taste, wrapped in foil and placed in a double boiler. Steam beef tongue for at least one and a half hours. When the offal is cooked, it needs to be cleaned.
Before frying beef tongue in a frying pan, the product should be boiled. The cooking process is the same as described above. After this, the boiled beef tongue must be cleaned, cut into small strips, rolled in flour, then in egg, and then in breadcrumbs. Next, place two tablespoons of melted lard in a heated frying pan and fry the pieces of beef tongue until golden brown.
To stew beef tongue, you need to wash the offal, put it in a saucepan, fill it completely with water and boil. As soon as the liquid boils, you need to add carrots and onions to the tongue (no need to cut, just peel) and boil the ingredients until tender. About twenty minutes before the end of cooking, add two bay leaves, six black peppercorns and three teaspoons of salt into the broth. Then the boiled beef tongue must be cleared of the film and dipped back into the broth. When the offal has cooled, cut into small pieces and fry in a frying pan, adding about thirty grams of butter. Now in another container you need to simmer the diced onions until soft, adding a little of the broth in which the tongue was boiled. Then pour the stewed onion into the fried beef tongue, add two teaspoons of tomato paste, a teaspoon of flour (after stirring in a small amount of broth), about two hundred milliliters of broth and a teaspoon of dried basil. Stewed beef tongue takes no more than ten minutes to prepare.
Beef tongue can be cooked in the oven. Wash the offal thoroughly, put it in a saucepan, fill it completely with water and boil for about five minutes. Then remove the film from the tongue. Beef offal grease soy sauce and sunflower oil. Place on a baking sheet lined with foil, rub the beef tongue on top with this mixture: finely chop five garlic cloves and mix with two tablespoons of khmeli-suneli, and add salt and pepper to taste. Now the edges of the foil need to be fastened. Place the baking sheet in the oven, preheating it to two hundred degrees. Beef tongue baked in the oven will be ready in one hour and thirty minutes.
You can also cook beef tongue in the microwave. To do this, you need to rinse the offal, put it in a special container for the device, then put the peeled onion in it, in which you need to make several cuts and put in a clove bud and a chopped bay leaf. Now pour two hundred milliliters of white wine into a separate container, add salt and pepper to taste, stirring well. Next, you need to pour wine over the beef tongue, cover the container with the contents with a lid and put it in the microwave for five minutes, selecting maximum power. After this, switch the power to medium mode, setting the timer for forty minutes. When the beef tongue is ready, the product should be cooled, peeled off, cut into small pieces and placed on a plate. The liquid in which the tongue was cooked must be strained using a gauze cloth, and then pour in half a glass of cream, stirring thoroughly. Pour the prepared sauce over the beef tongue.
To make beef tongue grilled, the offal must first be boiled, then peeled and cut into portions. Before frying the product, the beef tongue must be marinated. To do this, you will need a decoction in which the tongue was previously boiled. Add salt, ground black pepper, chopped garlic, red pepper and ground smoked paprika according to your preference. Place the beef tongue in the prepared marinade for about one hour. After this, fry the offal on the grill.
Beef tongue, fried, turns out very tasty. on the grill. First, boil the beef offal, then clean and cut into pieces. Now you need to make a marinade for the beef tongue. Pour fifty milliliters of olive oil into a container, put two lemon slices, add salt and season to your taste. Place pieces of beef tongue in the resulting marinade for about an hour. While the product is marinating, you need to cut a bell pepper, two tomatoes and an onion into rings. Then place pieces of beef tongue with chopped vegetables on a skewer and fry on the grill until cooked.
Many chefs recommend hot smoke beef tongue. It is necessary to clean and rinse the raw offal thoroughly. Afterwards, generously rub your tongue with table salt and spices, as well as a mixture of dried and ground vegetables, which includes celery, garlic, carrots, bay leaves, onions, black pepper and parsley. Place the offal in a container, cover with a lid and leave to marinate for forty-eight hours. After the marinating stage, the tongue should be boiled by immersing the product in bubbling water for one hundred and twenty minutes. Then place the cooled boiled beef tongue on a special smokehouse grate and smoke for at least sixty minutes.
In addition, beef tongue can be preserve for the winter. Place the cleaned and washed product in a deep enamel container, fill it completely with water and boil for two hours. Then add carrots, onions, garlic, parsley root, peppercorns, bay leaves to the broth and boil again for two hours. Then remove the beef tongue from the broth, remove the film and return the product back to the broth, and then boil for about ten minutes. At the end of cooking, cut the offal into pieces, distribute into glass jars, fill with broth, cover with lids and boil in a water bath for about thirty minutes, and then preserve.
How and with what to serve?
Cooked beef tongue can be served either hot or cold. It is great for serving along with potatoes, rice, cheese and vegetables (stewed cabbage, eggplant).
If you serve the offal as a separate appetizer, it will need sauce, horseradish or mustard. The sauce for beef tongue can be apple, sour cream or creamy mushroom.
To do applesauce, you need to take two ripe apples, wash, peel, remove seeds and cut the fruit into small slices. Now melt a tablespoon of butter in a saucepan, add chopped onions (you will need about fifty grams) and fry until the onions become transparent. Next, place the apples in a saucepan, pour in two tablespoons of water and simmer over low heat until the fruit becomes softer. Then the apple-onion mixture should be crushed with a blender, then add a teaspoon of curry, salt and pepper to your taste, pour in one hundred and fifty milliliters of twenty percent cream and simmer for a few more minutes.
For cooking creamy mushroom sauce You need to melt about fifty grams of butter in a frying pan, add fifty grams of chopped onion and fry until transparent. Then place one hundred grams of chopped champignons in a frying pan and fry until all the moisture has disappeared. Next, add chopped garlic cloves, salt, pepper, five grams of flour, a glass of heavy cream and simmer over low heat until the sauce acquires a thicker consistency.
Sour cream sauce is prepared very easily and quickly. In a small bowl, put about one hundred and fifty grams of sour cream (preferably thicker), about seventy grams of pickled cucumbers, which need to be finely diced, thirty grams of chopped green olives, three chopped green onions, pour in a teaspoon of apple cider vinegar, salt and pepper to taste. When all the ingredients are placed in one container, the sauce should be thoroughly mixed.
Harm of beef tongue and contraindications
Beef tongue can be harmful if you have an individual intolerance to the product. It is contraindicated to eat this offal in large quantities, as it can cause problems with the liver and kidneys. Older people should limit their consumption. You should eat your tongue carefully if you have problems with the thyroid gland, as well as with bronchial asthma and allergic rhinitis. It is also worth considering that if various antibiotics and hormones were used when raising an animal, the tongue will only cause harm to the body.
If you have high cholesterol or pancreatitis, experts do not allow you to eat beef tongue.