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 delicious, you can simply cut it and enjoy 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 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. Boiled beef tongue has a calorie content of only 173 kcal per 100 grams.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:
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 dishesThe 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:
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:
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 of bay leaves;
- carrot.
Cooking method:
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 photosBased 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 using recipes from different countriesOriginal 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:
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:
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:
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.
Cooking offers large number delicacies that can satisfy the gastronomic needs of any person. These include boiled beef tongue, which is easy to chew and incredibly tasty. The article on how to cook beef tongue will reveal the secret of preparing this delicacy.
Boiled beef tongue is served as a separate treat and added to appetizers and cold dishes. It is found in salads and is used to make delicious sandwiches. It is not surprising that it is considered a universal product.
Preparing boiled beef tongue is simple, but time consuming. Rush is inappropriate, otherwise the dish will turn out to be extremely tough. The cooking time is determined by the age of the animal whose tongue you decide to eat.
Cooking beef tongue tasty and correctlyPractice shows that not every housewife will agree to cook this delicacy, considering the cooking process too complicated. In fact, even a beginner can handle the task.
If you plan to make soup, pies, aspic or other dish from beef tongue, you will have to initially boil the ingredient.
Nowadays, cooks have access to a large number of recipes for dishes based on beef tongue. This product is included in their composition for a reason. It pairs perfectly and adds expressive flavor to complex treats. But only if it was boiled correctly.
- Before cooking, I soak the beef tongue in cold water for half an hour, which makes the task of cleaning it easier. Next, using a knife, I remove dirt, cut off film and fat. Then, I rinse under running water.
- Pour cold water into a large saucepan, put it on medium heat and wait until it boils. I use large dishes, because during cooking the tongue swells and increases in size. In some cases I cut it in half.
- I definitely add allspice, parsley and bay to the pan. These spices add a piquant taste and unique aroma. On initial stage I don’t recommend adding salt while cooking, otherwise the delicacy will turn out tough.
- After the liquid boils, I lower the heat a little and put the tongue in the pan. To make the broth clear and the beef tongue soft and tender, cook it over medium heat and skim off the foam regularly.
Cooking time is determined by the weight, size and age of the tongue. This usually takes 2-4 hours. A tongue weighing 1 kg is cooked for about 120 minutes, a heavier one - at least 3 hours.
- I check readiness using kitchen knife or toothpicks. Light piercing and the appearance of clear juice indicate complete readiness. You need to check the readiness regularly, otherwise it will be overcooked and lose its taste and delicate structure.
- After cooking, I transfer it to a container with cool water, which makes the task of removing the skin easier. After this procedure, I return it back along with salt, chopped onions, carrot cubes and chopped herbs. The product will be ready in 20 minutes.
Grandmother Emma's video recipe
The benefits and harms of boiled beef tongueThe delicacy in question is included in the list of valuable by-products, and treats based on it are appreciated by even the most sophisticated gourmets. As you understand, beef tongue is a muscle in a shell, so harm occurs only due to health characteristics and individual intolerance.
Benefit- There are no connective tissues, as a result of which it is well absorbed. Recommended for use by people with gastritis, anemia or stomach ulcers.
- Beef tongue improves insulin production, which makes life easier for people with diabetes. Insulin regulates glucose levels.
- Source of vitamins. Vitamin B improves the condition of skin and hair, vitamin PP helps fight insomnia.
- Beef tongue is especially useful for people after surgical operations and for pregnant women. It saturates the body with missing microelements.
The benefits of the product are due to the enviable content of useful elements - molybdenum, sulfur, chromium, phosphorus. Regular consumption improves the functioning of organs, helps the normal development of the body, stimulates the production of amino acids and hormones that have a positive effect on the nerves.
HarmDoctors managed to thoroughly study the benefits of the product, but they did not ignore the harm. Let's look at cases when eating beef tongue is contraindicated or undesirable.
Tender and juicy beef tongue is, in my humble opinion, a real delicacy and the king festive table. Since Soviet times, there has been a tradition of “getting out” the tongue for the New Year or another event in order to put it on the festive table along with caviar, sausage, sprats and other products that people did not even think about on weekdays. True, unlike many other Soviet delicacies, beef tongue was very inexpensive and everyone could afford it, but seeing it on sale was akin to a miracle. In our time, the price of tongue has increased significantly, so that it has successfully retained its place in the elite category of products.
The main charm of beef tongue for me is that it is probably... the only kind meat, which is very tasty to eat in its natural boiled form, that is, without frying in oil, without breading, without sauce and other embellishments. Boiled beef tongue has a very subtle and delicate meat taste and the most delicate consistency that literally melts in your mouth. It is remarkably good both warm, as a hearty and healthy second course, and as a cold snack with a piece of rye bread and a spoonful of grated horseradish. In addition, from boiled tongue you can make delicious aspic and a lot of different salads, which can become a real decoration for any holiday table.
Preparing boiled beef tongue at home is not difficult. It is enough to have a small set of spices and aromatic roots in your household - and the tongue will turn out beyond all praise. Although the process of boiling a massive beef tongue takes quite a lot of time, it requires virtually no participation or attention, so it allows you to save energy during the holiday worries and troubles.
Boiled beef tongue contains quite a lot of vitamins, microelements and valuable animal protein, which are necessary to maintain the health of children and adults. The iron included in its composition accelerates hematopoiesis processes in the body and fights anemia. Due to the lack of connective tissue, the tongue is easily absorbed in the intestines, saturating the body with nutrients as much as possible, so this product is especially recommended for feeding children, as well as sick and convalescent people. All these unique properties make beef tongue an indispensable dish for dietary nutrition, which you should definitely include in your family’s diet and as often as possible!
INGREDIENTS:
- 1 beef tongue
- 3 liters of water
- 1 onions
- 1 carrot
- 1 small bunch of dill and/or parsley
- 5 – 6 clove buds
- 5 – 6 peas of allspice
- 3 – 4 bay leaves
- 1.5 tbsp. l. salt
PREPARATION METHOD:
1. To prepare boiled beef tongue, boil water in a large saucepan and put the tongue in it, thoroughly rinsed under running water.
2. On big fire Bring the water to a boil again and skim off any foam that has formed. Reduce the heat under the pan so that the water is barely simmering and cook the beef tongue for 1 hour.
Important! Try not to miss the moment when the water boils, because if you do not remove the foam in time, with strong boiling it will quickly break into pieces, contaminate the broth and then it will be quite difficult to remove it.
3. Peel the onions and wash them thoroughly, make several cuts in them with a knife and stick dry clove buds into them. 
4. Place onions, whole peeled carrots and a bunch of fresh herbs in the pan with the tongue, which can be tied with culinary thread to make it easier to remove it from the broth after cooking. After another 1 hour of cooking the tongue, add allspice and bay leaf.
In addition to these ingredients, you can also add parsley and celery root to the broth for boiling the tongue.
5. Total time Cooking beef tongue ranges from 2 to 4 hours depending on its size, as well as the age of the animal to which it belonged. If the water boils too much during long-term cooking, you can periodically add a little boiling water to the pan.
The tongue should be pierced with a knife from time to time, and if no reddish liquid oozes from the cut, it means it is ready. It took me about 3 hours to cook a tongue weighing 1.3 kg.
6. Ready language remove from the broth and hold under running cold water for 1 - 2 minutes, after which you can easily peel it with your hands. Return the cleaned beef tongue to the hot broth, add salt and boil for another 8 - 10 minutes, after which it can be removed and cut into portions.
The broth remaining after boiling the tongue can be strained and used to prepare first courses.
Boiled beef tongue can be served as a cold appetizer along with horseradish and green peas, and also use as a second course with any side dish of your choice. In addition, you can use it to prepare jellied and various holiday salads. And the most simplest option- this is to put a thin slice of tongue on bread, lightly greased with mustard, and get delicious sandwich for a hearty and healthy snack. Bon appetit! 
What is your favorite and time-tested dish with boiled beef tongue? Please share in the comments so everyone can learn something new about this wonderful product that doesn't come across our tables very often!
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 delicious dish It’s not at all difficult to make beef tongue; you just need to understand the intricacies a little 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 hot 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 in running water again 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 any foam that has formed, 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 a large amount of water in a deep saucepan and keep it over high 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 beef tongue snack 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. a spoonful of 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. Place the finished tongue on a dish 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 of 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.
Classmates
Any tongue, including beef, is a universal product from which you can prepare many different delicious snacks. You can make a lot of different sandwiches, salads, and aspic from it.
Unfortunately, not every housewife is ready to start cooking beef tongue, all because at first glance the procedure for preparing such a delicacy seems very complicated. In fact, everything is extremely simple; you should not bypass this product.
What to cook aspic, soup, pies - the tongue is boiled first. Therefore, the first thing you should learn is how to cook your tongue.
Cooking beef tongue correctly
Before putting the tongue in a pan to cook, it should be soaked in water for at least half an hour, this is necessary to facilitate the process of cleaning it from dirt. After soaking, use a knife to scrape off mucus, blood, dirt, fat from the tongue, leaving clean skin, rinse it thoroughly with clean water.
Next, pour cold water into the pan, wait until it boils and send the tongue to cook. During cooking, the tongue tends to increase in size, so if the tongue is large, it should be divided into two parts. Cook the tongue until the water boils, then the resulting foam is removed, after which it is cooked for another 20 minutes, and the water is drained. Next, the tongue is again sent into boiling water and again waiting for it to boil, after which the tongue is boiled until it is completely cooked. It is very important to immerse your tongue in boiling water and not in cold water; this subtlety makes it softer and juicier.
Many housewives are concerned with the question: “How long to cook a tongue”; in fact, there is no clear answer, it all depends on the weight of the tongue, the age of the animal, but it is worth noting that the cooking time ranges from two hours minimum to four hours maximum. To check whether the tongue is ready or not, after two hours of cooking, pierce it with a fork; if clear juice comes out of the delicacy, it means it’s ready; if it’s cloudy, you should cook it a little more. To prevent the delicacy from becoming tough, it is salted only at the end of cooking; along with the salt, you can add bay leaves, allspice, carrots and onions - this will make the tongue more flavorful.
The finished tongue is removed from the broth and placed in a container with cold water for several minutes. A very important stage of preparation is removing the skin, namely cold water Provides easy skin removal.
Some housewives salt already peeled tongue; to do this, it is again immersed in the broth, allowed to boil and salted. The broth can ultimately be used to make aspic.
You can make many different delicacies with tongue. By the way, this product is very healthy, light and dietary; it is recommended to be eaten by pregnant girls, nursing mothers, people in the postoperative period, and even given to babies.
Ingredients:
300 grams of boiled beef tongue;
250 grams of any mushrooms (necessarily fresh);
50 grams of prunes;
50 grams of roasted hazelnuts;
1 onion;
Salt, black pepper.
Preparation:
Mushrooms and onions are peeled, washed, cut into cubes and fried on butter until the juice has completely evaporated. The boiled tongue is cut into strips, mixed with chopped prunes, chopped nuts, and fried mushrooms and onions. Pepper, salt, season with mayonnaise and serve cold.
Ingredients:
Boiled tongue;
Boiled carrots;
Boiled egg;
Canned green peas;
The broth remaining after boiling the tongue is filtered, cooled, gelatin is added to it and left to stand for an hour, after which it is heated, not allowing it to boil, until the gelatin has melted. Boiled carrots, tongue and eggs are cut into arbitrary pieces, placed in molds with peas and herbs, poured with cool broth and placed in a cold place until completely frozen.
Beef tongue “Under the fur coat”
Ingredients:
600 grams of boiled tongue;
200 grams of mushrooms;
200 grams of cheese;
50 milliliters of cream;
2 medium tomatoes;
1 tablespoon flour;
1 tablespoon sour cream;
Bulb;
Salt, pepper, spices.
Preparation:
Finely chop the mushrooms and onions, fry in oil until all the liquid has evaporated, add flour mixed with cream, salt, season and heat until the mass thickens. Boiled tongue cut into slices no thicker than one and a half centimeters, place on a baking sheet lined with baking paper, put the mushroom mixture on top, decorate with sliced tomatoes, and slices of cheese on top. Place the tongue in an oven preheated to 200 degrees for 15 minutes.
Ingredients:
1 middle language;
2 tablespoons of coarse salt;
Spices to taste.
Preparation:
Wash your tongue thoroughly, clean it with a knife and rub it with salt. We put it in a bag, leave it in the room for ten to twelve hours, after which we put it in the refrigerator for a week. The package must be shaken from time to time. After a week, the tongue is placed in a pan, filled with water, spices are added to taste and cooked until fully cooked, after which it is doused with cold water, cleaned, immersed again in the broth and warmed up a little.
