How to serve boiled tongue. How and how much you need to cook beef tongue correctly in a saucepan and slow cooker so that it turns out tasty and soft

Delicate and very tasty beef tongue is classified as a first class offal. And not in vain. Beef tongue has a refined, delicate taste and aroma that allows you to use this truly delicious product in a wide variety of combinations of ingredients and recipes. However, many not too experienced housewives are afraid to take on the preparation of beef tongue, believing this process to be too laborious and troublesome, and fearing an unsuccessful result. And absolutely in vain! Cooking a delicious beef tongue dish is not at all difficult, you just need to understand a little the intricacies and find out a couple of culinary tricks. And here, as always, "Culinary Eden" hurries to your rescue. Today we invite you to learn and remember how to cook beef tongue with us.

Beef tongue is valuable not only for its high culinary qualities, but for its undoubted health benefits. Judge for yourself. The calorie content of the beef tongue is lower than that of the 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 who follow low-carb weight loss diets. Beef tongue is also rich in vitamins, especially B vitamins, for example, in order to cover the daily requirement of an adult's body for vitamin B12, you will need to eat all 70 grams of boiled beef tongue. In addition to vitamins, beef tongue boasts a high content of such important trace elements 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, peptic ulcer. Beef tongue is very useful for pregnant and lactating mothers, and in addition, doctors say that regular use of beef tongue dishes can help cope with insomnia and migraines.

But, of course, we are primarily interested in the culinary and taste qualities of this valuable product. And here the beef tongue did not disappoint. Properly cooked, beef tongue is surprisingly tender and soft, and its delicate flavor and delicate aroma make it easy to combine beef tongue with many foods. That is why the choice of recipes for dishes in the preparation of which beef tongue is involved is so wide. What is not prepared from this delicacy product: excellent cold and fragrant hot appetizers, rich soups and delicious second hot dishes. Beef tongue is not only boiled, but also fried, stewed, grilled. And add here the excellent compatibility of the tongue with many herbs and spices, sauces and chutneys, and you yourself can easily see 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 are sure to help even the most inexperienced housewives and easily tell you how to cook beef tongue.

1. When choosing a beef tongue in 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 you are offered contains. Be sure to smell your tongue before buying. Fresh beef tongue has a pleasant slightly sweet smell. Any foreign smells, the smell of ammonia, mold or rot will tell you that the product is spoiled. Inspect the tongue for damage, feel its density. A good tongue will be firm and elastic to the touch, and if you press it with your finger, the fossa will straighten immediately. Too soft, flabby beef tongue, most likely, was 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 the language in an unfamiliar place - this will save you and your loved ones from many unpleasant consequences.

2. Before you start cooking your chosen dish, 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 technique will allow you to easily clean the tongue of impurities, and in addition, it will give it extra juiciness. If you soak the 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 rub thoroughly with a metal brush or knife, scraping off any remaining mucus, blood and 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, keeping it juicy and soft. 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 pot, bring the water to a boil, and return the tongue to the pot 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. Usually the cooking time is two to four hours. You can check the readiness of the tongue with a fork or a thin knife: just pierce the tongue in the thickest place and look at the color of the meat juice that stands out. If the juice is transparent, the tongue is ready, if the juice that stands out is cloudy, cook the tongue for another half an 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 give a special flavor in the process of cooking the tongue, you can add onions, carrots, bay leaves, allspice.

4. Remove the cooked beef tongue from the pan with a slotted spoon and immediately place it in a container of ice water. Such a sharp temperature drop will allow you to peel your tongue without much effort. Just pick up the skin with a fork, grab it with your fingers and pull it off with a stocking. If you did everything right, the skin will peel off the tongue very easily. If in some places the skin does not come off, just cut it off with a very sharp knife. Sometimes the beef tongue is too oily, and this becomes clearly visible after skinning. Don't worry, just cut 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 the beef tongue even more juicy, tender and fragrant.

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

6. A delicious beef tongue appetizer is perfect for both everyday and holiday menus. Boil until cooked, peel and leave to cool in the broth one beef tongue. While the tongue is cooling, dissolve in the pan 1 tbsp. a spoonful of butter, add one chopped onion and fry until translucent. Then add 100 gr. any sliced ​​fresh or frozen mushrooms and sauté until all the moisture has evaporated and the mushrooms are lightly browned. Season with a tablespoon of sour cream, mix and remove from heat. In a blender, grind together two pitted prunes and two walnut kernels. Transfer the resulting mixture to the mushrooms, salt and pepper to taste, mix thoroughly. Cut the tongue into thin slices, put on a dish, spread the mushroom mixture on top and garnish with dill. This appetizer can be served both warm and cold.

7. Hungarian cuisine invites us to enjoy a fragrant appetizer of tongue and sweet pepper. Boil until tender, peel and cut into large strips one beef tongue. 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 foil, then de-seed and peel and cut in half. In a blender, grind together 100 gr. pitted olives, 2 tbsp. spoons of parsley and 1 tbsp. a spoonful of basil greens. On a coarse grater, grate 100 gr. 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. In each half of the sweet pepper, put a tablespoon of the resulting mass and a couple - three pieces of beef tongue. Wrap the edges of the pepper around the filling and place in an oiled baking dish. Bake in a preheated 180° oven 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. In a blender bowl, 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 a few 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 a preheated oven at 180° for one hour, basting occasionally with the stock and wine. Put 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 Mexican-style vegetables. Boil until cooked, peel and cut into large cubes one beef tongue. Cut two sweet peppers into thin strips, one small chili pepper into circles, one red onion into halves of rings, three cloves of garlic into thin petals. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onion, garlic and chili. Fry for a couple of minutes. Then add the 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 fragrant recipes for stewed dishes. She didn't let us down this time either. Try to cook delicious, very tender and hearty beef tongue stewed with vegetables. Boil until tender, peel and cut into thick slices one beef tongue. 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. tablespoons of vegetable oil, add carrots and parsley and fry until slightly golden. Then add the turnips and potatoes and sauté over high heat, stirring frequently, for another 7 minutes. Remove vegetables from heat and transfer to a large ceramic pot. Add boiled tongue to vegetables, 2 tbsp. tablespoons chopped parsley and a sprig of thyme, add salt and black pepper to taste. Pour everything with broth, cover the pot with a lid and put in an oven preheated to 150 ° for an hour and a half. Then reduce the heat in the oven to the smallest and let the tongue with vegetables sweat for a couple of hours. Make sure that the broth level does not fall below one third of the pot. Add some hot broth if needed. Extinguish the fire in the oven and leave the tongue with the vegetables to cool with it. Before serving, pour into serving pots, reheat and add one tablespoon of sour cream to each. Decorate 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.

The tongue is not cooked as often due to not knowing how to cook beef tongue. This part of beef is a dense muscle tissue. To make the tongue tasty, tender and soft, it needs to be cooked for a long time. Also, to give taste to the broth, spices, vegetables, herbs are added.

How to cook beef tongue in a pan?

The easiest option for preparing the product is boiled beef tongue. To prepare the product you will need:

• 2.5 liters of water;
• beef tongue;
• 1.3 table. l. salt;
• dill sprigs;
• lavrushka.

We wash the tongue thoroughly under running water, clean off the dirt. When the surface remains perfectly clean, you can start cooking. Dip into a saucepan filled with water. We also put the washed sprigs of dill and salt there. Let's cook. During cooking, collect foam flakes. After an hour of cooking, put the lavrushka, continue to cook for another 2-2.5 hours. The water will gradually evaporate, so you need to add it from time to time. The water must completely cover the product. After the first boil, leave the fire at the minimum mark.

On a note. To make it easier to clean off mucus, blood and other contaminants from the meat part, it is recommended to soak the tongue in ice water half an hour before cooking.

How long?

Cooking time depends on how the beef tongue is prepared, as well as on the size of the meat tenderloin, and the age of the animal. For example, the tongue of a young cow softens much faster than the meat of an adult animal.

So, how much to cook the tongue with different cooking methods:

• 45 minutes if the tongue is cooked in a pressure cooker;
• 2-4 hours if the product is boiled in a saucepan;
• 1.5-3 hours if a slow cooker is used.

It is worth noting that the tongue cut into 3-4 pieces is cooked much faster. Also, if the volume of the pan is small, the cut parts of the product will fit more compactly.

On a note. To check the readiness of the tongue, after a couple of hours, pierce it with a knife. If the blade enters gently - the product is ready for use, if it is tight - we continue to cook for at least another half hour. It is worth paying attention to what kind of liquid comes out: transparent - for finished meat, cloudy - for raw meat.

Correct Proportions

It is important that when cooking, the tongue is completely covered with water. Approximately 2 times more water by volume will be needed than meat is taken.

How to clean cooked beef tongue?

To facilitate the removal of the skin immediately after cooking, it is recommended to dip the tongue in ice water and soak in it for several minutes. After that, the skin will very easily lag behind the meat.

calories

The calorie content of boiled beef tongue is 231 kcal. The product is approved for use by pregnant and lactating women. It is also often included in the diet of people on a diet.

How to cook in a slow cooker

Cooking a product using a slow cooker is a little easier than on a stove. Water during cooking will not evaporate as quickly as in a saucepan. So, you can leave the dish to cook and calmly go about your business.

To prepare a delicious beef tongue you will need:

• small bulb;
• small carrots;
• Bay leaf;
• ⅓ table. l. salt;
• 4 peas of allspice;
• beef tongue.

Rinse the meat part well, lower it into a multicooker bowl. Fill with water in an amount of 2 liters.

Wash and peel the carrots, peel and rinse the onions. Cut into quarters and dip in water. Add salt.

Activate the "Extinguishing" mode, set the time to an hour. After an hour, take out the vegetables and put the remaining spices, extend the time by another 1.5-2 hours - the time depends on the power of the multicooker.

The broth can be used to prepare the first course.

In a pressure cooker

Cooking a product using a pressure cooker is significantly shortened. In time, only 40-50 minutes will be enough. For cooking, you can use the same products as in the recipe for cooking in a slow cooker. The only difference is the cooking method.

Also, the tongue is used to prepare salads, aspic, snacks.

Here are some simple and delicious recipes:

1. Combine 300 g of boiled tongue (cut into strips), 250 g of fried champignons (thin plates), 50 g of prunes and chopped hazelnuts, a small onion (finely chopped). Season everything with pepper, salt and light mayonnaise to taste.
2. For beef tongue jelly, use 1 boiled beef tongue, cut into strips, boiled carrots, chopped into rings, 2-3 boiled eggs, cut into slices. Optionally, you can add canned peas and garnish with green sprigs. Gelatin is added to the broth, since in this case there are no bones that affect the degree of solidification of the broth. Spices and salt are used to taste.
3. For a delicious, satisfying hot dish, you will need 600 grams of boiled tongue, 200 grams of champignons and cheese, a couple of tomatoes, a stack of cream, a tablespoon of flour and sour cream, a small onion, spices and salt. Mushrooms and onions are finely chopped and fried until tender, so that the liquid evaporates as much as possible. Gradually introduce the mixed cream with sour cream and flour, seasoned with spices. The mass should warm up slightly and become thick. Spread parchment or a silicone mat on a baking sheet, lay out slices of boiled tongue (thickness 1-1.5 cm), put sour cream and mushroom mass on each, cover with a ring of tomato and rub with cheese. At 200 degrees. bake for a third of an hour.

In order for the tongue to be tasty and become a real delicacy on your table, you first need to learn how to cook the tongue properly. Unfortunately, not every housewife knows how to properly cook a beef or pork tongue, to make a first-class treat out of an ordinary offal. How to cook the tongue correctly so that vitamins, minerals and trace elements are preserved in it, and the meat melts in the mouth, is juicy, fragrant and unique in taste!

But it's never too late to learn, and we'll be happy to tell you how to cook tongue. There is nothing complicated about this!

How to cook tongue

Before preparing various dishes from the tongue, it should be boiled, so the process of initial processing of the tongue is very important for the future taste of the dishes. Here are some tips on how to cook your tongue:

1. First, rinse your tongue well under running water and remove excess fat.
2. Soak your tongue for half an hour to make it more tender and soft.
3. Then put it in a deep saucepan and cover with water. Put on medium heat. Salt is not needed. Bring to a boil, be sure to remove the foam with a slotted spoon and reduce the heat.
4. Cook your tongue in two waters, what does it mean. First, boil the tongue for 15 minutes, then drain this broth, rinse the tongue thoroughly, pour new water into a clean pan and put the tongue back on the boil until cooked. This allows you to remove harmful substances and unpleasant odors when cooking the broth. Don't forget to skim off the foam with a slotted spoon.
5. Don't let it boil too hard, just enough to make the water bubbling a little.
6. Boil the tongue in water without salt - it is better to salt the tongue in finished form.

   How to determine how long to cook beef or pork tongue?

   Pork tongue is cooked for 1.5–3 hours, and beef tongue for 2–3 hours, it all depends on the size of the product.

An hour before the end of cooking, add peeled whole carrots, onions, bay leaves and peppercorns to the broth. Or add your favorite spices.

You can also make a mixture of 1 tsp. parsley, 2 bay leaves and 1 tsp. dry dill. This herbs set will help to make the tongue spicy in taste.

After you add the vegetables, cook the tongue for 1 more hour.

If you want to salt your tongue, then do it half an hour before the end of cooking.

Verify language readiness it is possible so. Pierce the tongue with a fork, if it pierces easily, then it is ready. If tough, cook until tender.

In general, the cooking time depends on the age and weight of the tongue.

Language must be cleaned immediately after cooking. Do not keep it in the broth for a long time. Hold the finished tongue for several minutes under cold water and easily remove the skin with a knife. If the tongue is not cleaned well, then it is not yet ready.

store purified tongue in a saucepan covered with a lid so that it does not dry out. Maybe in broth.

Slice the tongue and serve. Optionally, you can prepare a side dish. Many people make delicious salads from the tongue. Try it too!

Beef tongue is a dietary product, as it contains many amino acids, vitamins and beneficial micro- and macroelements, while it is well absorbed by the body and has a relatively low calorie content. If you regularly include dishes from the tongue in the diet, then this will certainly have a positive effect on overall well-being. In addition, beef tongue is so tender and tasty that it can even decorate a festive table. However, some housewives do not risk making snacks from this product even on special occasions, as they do not know how to cook beef tongue correctly. In fact, this process, although long, is not difficult. It is only important to know the technology of preparation.

Cooking features

Beef tongue is baked, fried, salted, hot dishes and cold snacks are made from it, including a very tasty aspic. But no matter what method of cooking the tongue is chosen, it must be boiled and cleaned. And this must be done correctly, because due to a violation of technology, the tongue may not be tender and tasty enough, it will not be cleaned well.

• First of all, you need to choose a quality product. The tongue should be fresh, preferably not too strong, have a pleasant pink tint, there should be no bloody puddles under it, indicating that the product has been frozen. When you press the tongue with your finger, it should restore its shape, that is, be elastic.
• Before you start cooking the tongue, it should be thoroughly washed, cleaned of films. However, even with thorough cleaning, the first decoction, after the tongue has boiled in water for 10–15 minutes, is better to pour out.
• To cook the tongue, you need a large capacity, as it swells quite strongly.
• Veal tongue weighing about 1 kg is boiled for 2 hours, if it is larger, then it is cut into 2 parts, and the cooking time is increased to 3-4 hours.
• It is recommended to salt the tongue 15 minutes before it is ready. Around this time, you can add spices, spices, roots. Parsley and celery roots, onions, carrots, bay leaves, peppercorns are combined with the tongue.
• To make the boiled tongue easier to clean, it is dipped in cold water for 10-15 minutes.
• When cooking, the tongue is placed in already boiling water.
• It is better to cut the tongue after it has cooled.

Knowing these subtleties is quite enough to cook the tongue deliciously and at the same time not experience difficulties in order to clean and cut it.

How to cook boiled tongue in a pan

• beef tongue - 1 kg;
• water - how much will go;
• salt - to taste;
• bay leaf - 1 pc. for 1 liter of water;
• black peppercorns - 5 pcs. for 1 liter of water;
• carrots - 100 g;
• onion - 150 g.

Cooking method:

• Wash, clean the tongue from the film by soaking it for an hour in cool water beforehand to facilitate the process.
• Boil water, put your tongue in it, cook for a quarter of an hour, drain the water.
• Boil new water. Put your tongue in it and cook for 2 hours, adding water as it boils away.
• Salt the broth. Add spices to it, carrots peeled and cut into 3-4 parts, 2-3 small onions freed from the husk. Boil for another 15 minutes.
• Take out the tongue, lower it for 15 minutes in cold water.
• Remove, peel off the skin, cut into slices or pieces of the desired shape and size.

Boiled tongue can be served as an independent snack, can be used to prepare other dishes.

How to cook boiled tongue in a slow cooker

• beef tongue - 1 kg;
• onion - 100 g;
• carrots - 100 g;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• salt, peppercorns - to taste.

Cooking method:

• Soak the tongue for 40 minutes in cold water, wash and remove the film.
• Put the tongue in the slow cooker, fill it with water so that it completely covers it.
• Turn on the multicooker for 10 minutes in steam mode, remove the foam.
• Salt to taste, add spices and peeled vegetables (whole). Start the "Extinguishing" program for 3 hours.

After that, it remains to take out the tongue, hold it a little in cold water and clean it. The broth in which it was cooked in a slow cooker can be used to make aspic from the tongue.

Aspic from the tongue

• beef tongue - 1 kg;
• chicken egg - 2 pcs.;
• boiled carrots - 100 g;
• canned green peas - 100 kg;
• green curly parsley - to taste;
• gelatin - 20 g;
• broth - 1 l.

Cooking method:

• First you should cook the boiled tongue in any convenient way, cool and cut into slices or cubes - depending on how you like it.
• Now pour 150 ml of broth, cool it to room temperature. Mix with gelatin.
• After 10 minutes, add the rest of the broth and heat it over low heat to dissolve the gelatin.
• Pour a little broth with gelatin into the molds, put them in the refrigerator for 15 minutes.
• While the gelatin hardens, you can prepare the rest of the ingredients: cut the carrots and eggs into circles.
• Take out the molds, put a slice of egg, a couple of sprigs of parsley, a few circles of carrots on a thin layer of gelatin in the center.
• Mix the pieces of tongue with green peas, put them on top. Pour the remaining broth mixed with gelatin, put in the refrigerator until completely cooled.

Before serving, you will only need to remove the aspic from the tongue from the molds. This will be very easy to do if you lower the molds for a few seconds in warm water.

How to cook stuffed tongue

• beef tongue - 1 kg;
• pickled cucumbers - 100 g;
• carrots - 100 g;
• garlic - 4 cloves;
• onions - 100 g;
• salt, bay leaf, peppercorns - to taste;
• water - how much will go.

Cooking method:

• Soak your tongue in cool water for an hour, wash it and scrub it.
• Make a deep incision in the tongue.
• Peel the carrots, cut lengthwise into thin sticks.
• Cut pickled cucumbers into strips.
• Cut garlic cloves lengthwise into 4 pieces.
• Insert carrots, garlic and cucumber strips into a longitudinal slit in the tongue. Connect both parts of the tongue and tie it with a thread.
• Boil water, put your tongue in it and boil it for 2 hours.
• Add the peeled onion, without cutting, salt and spices to the broth.
• Boil the tongue for another half hour.
• Soak your tongue in cold water. After 15 minutes, take it out, remove the threads, peel off the skin.
• Cool the tongue and cut into thin slices.

This cut looks very good on the festive table. Its taste will not disappoint you either.

How to cook salted tongue

• beef tongue - 1 kg;
• salt - 0.2 kg;
• spices - to taste.

Cooking method:

• Wash your tongue by soaking it in cool water first. Dry with napkins.
• Mix salt with spices. Put it in a bag.
• Put your tongue in the salt bag. Seal and shake to evenly distribute the salt.
• Put the tongue in a cool place for a day.
• Take it out, shake off the salt. Put in boiling water and boil for two hours. Half an hour before readiness, add spices to taste to the broth.

How to bake a tongue in the oven

• beef tongue - 1 kg;
• sour cream - 50 ml;
• mustard sauce - 50 ml;
• carrots - 100 g;
• onions - 100 g;
• salt, spices - to taste.

Cooking method:

• Boil the tongue in a saucepan or slow cooker, cut into large slices.
• Grind the carrots on a grater, finely chop the onion. Stir.
• Cover the tongue slices with the mixture on both sides, leave for half an hour in a cool place.
• Mix sour cream with mustard.
• Place each slice of tongue on a piece of foil. Top with creamy mustard sauce. Fasten the ends of the foil on top.
• Place on a baking sheet and bake in a preheated oven at 180 degrees for 20 minutes.

The tongue prepared in this way should be served with a side dish, having previously removed it from the foil. It pairs very well with mashed potatoes.

How to fry the tongue in breadcrumbs

• beef tongue - 1.2 kg;
• chicken egg - 4 pcs.;
• wheat flour - 160 g;
• breadcrumbs -160 g;
• vegetable oil - how much will go;
• salt - to taste.

Cooking method:

• Boil the tongue, cut it into slices about half a centimeter thick or a little more.
• Sift the flour, mix it with salt and spices to taste.
• Whisk the eggs in a separate bowl.
• Pour crackers into the third container.
• Heat oil in a frying pan.
• Dip each slice first in flour, then in egg, and finally in breadcrumbs. Fry on both sides over medium heat until a delicious crust forms.

The tongue prepared according to this recipe is best served hot, with a side dish of baked vegetables.

How to cook pickled tongue

• beef tongue - 1 kg;
• bell pepper - 0.45 kg;
• garlic - 4 cloves;
• soy sauce - 50 ml;
• olive oil - 50 ml;
• apple cider vinegar (6 percent) - 50 ml;
• fresh dill - 50 g.

Cooking method:

• Boil the tongue, cut it into strips.
• Mix the garlic passed through the press, finely chopped dill, vinegar, oil and soy sauce. Place this mixture in a tight bag.
• Put your tongue in the bag. Tie up and shake well.
• Send for a day in the refrigerator.
• Cut the pepper in half lengthwise, remove the seeds, bake it in the oven (20 minutes), remove the film and cut into strips.
• Mix marinated tongue with bell pepper.

The result is a savory snack that is not ashamed to treat friends.

How to make tongue salad

• boiled beef tongue - 0.4 kg;
• pickles - 0.2 kg;
• white mushrooms or champignons (fresh) - 0.2 kg;
• sour cream - 150 g;
• dry white wine - 20 ml;
• mustard (sauce) - 10 g;
• ground black pepper - a pinch;
• vegetable oil - how much will it take.

Cooking method:

• Boil the meat offal, cut it into small cubes.
• Cut the cucumbers into small cubes.
• Grind the washed and dried mushrooms with a knife, fry them in oil until the liquid released from the mushrooms evaporates from the pan.
• Mix tongue with cucumbers and mushrooms.
• In a separate bowl, whisk together the sour cream, mustard, wine and pepper. Dress the salad with the resulting mixture.

An exquisite appetizer prepared according to this recipe is unlikely to leave anyone indifferent.

Now that you know how to cook beef tongue deliciously, it will be a frequent guest on your table.

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 is worth considering in more detail such a dish as beef tongue. There are different opinions about this product, so I propose to 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 of all the elements of this category prefer just this product.

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 the tongue of an adult animal 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 put on the language, which will indicate that the language is usable.

In order for the cooked beef tongue to be a truly tasty and delicious dish, it is important to be able to choose this product correctly. In the 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 is not subject to long-term transportation without proper processing. If more than twelve hours have passed from the moment you receive the language to the moment it hits your table, then such a language may be spoiled. In order to maintain the quality of the goods at the proper level, they are transported exclusively frozen over long distances.

Beef tongue is used not only as an independent dish, but also added to a variety of salads and other delicacies. Therefore, before this element of beef hits 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.

1. Tongue cleaning.
2. Subtleties of cooking.
3. processing time.

Now let's take a closer look at how to cook this unique product. In order for the tongue to be well cleaned, it must be soaked in water in advance for at least thirty minutes. After the time has passed, you can scrape off all the impurities, fat from it, until the skin becomes clean. After cleaning, you can rinse the product well with cold water.

For tongue cooking, it is important to choose a pot that will be much larger than the size of the product itself. The fact is that during cooking, the tongue will begin to increase rapidly in size. For ease of preparation, you can even cut it into several parts.

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, then the dish will not turn out soft and tender. After the tongue boils in the pan, it is necessary to remove the foam and let it boil for fifteen minutes.

After fifteen minutes, you need to drain the water. To continue cooking our dish, it is important to boil the water separately again and only then immerse the beef tongue in it. This will add juiciness to the dish.

Now comes the longest stage of cooking boiled tongue. The cooking process can take from two to four hours. The duration of treatment will depend on the age of the cow, on her physique, size and weight.

When is the best time to add seasoning?

Do not salt the water in which our dish is cooked. Salting in the early stages of cooking will cause the tongue to be 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 digestion. If a clear liquid stands out from the tongue, then the dish is ready, and if it is cloudy, then the beef still needs to be cooked.

When the dish is almost cooked, the water can be salted. Also at this stage, you need to add a whole carrot, peppercorns, and bay leaf. 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 tough skin from the cooked product, it is important to do such a manipulation. When the tongue is cooked, it must be immersed in cold water for three minutes. This will help make the next step easier.

Some cooks do not like to salt and season the tongue when it is in the skin. In this case, the cooking technology changes somewhat. The tongue is cooked until fully cooked without salt and spices. The finished tongue is transferred to a container with cold water for several minutes, the skin is removed from it. Only now the cleaned tongue is again immersed in the liquid in which the product was boiled, and boiled for another fifteen minutes.

After cooking the beef tongue, a delicious broth remains, which can be successfully used for aspic. Due to the fact that whole onions and carrots were added to it, the broth became more fragrant. If the hostess wishes 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.

Why 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 the full health of a person. The energy value of the finished boiled product is as follows:

• 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 diets. At the same time, the amount of protein is able to provide the human brain with the compounds necessary for full-fledged work.

Beef tongue contains a large complex of vitamin compounds. Among them are the majority belonging to group B:

• Folic acid;
• Riboflavin;
• Thiamine;
• Pyridoxine.

Also, beef tongue contains vitamins E, A, 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 being just good for humans, beef tongue can also help treat certain diseases. Due to the fact that this piece of beef is completely devoid of connective tissue, it is ideally absorbed by the human body. Therefore, it can be successfully taken as food for people who are sick with stomach ulcers, gastritis and anemia. Also, if you have to deal with such a problem as insomnia and migraine, regularly eat this offal. You will forget about these problems very quickly.

Can this product harm a person?

Despite all the benefits of beef tongue, some people still need to use it with caution and little by little. Since this product is high in fat, it can have a negative effect on the human liver and kidneys. However, when consumed in moderation, only positive results can be seen. Elderly people should be especially careful with this product, as the negative impact on them may be stronger than on others.

Knowing how to cook beef tongue, you can make many changes to already familiar dishes and learn new tastes. With this product, many cooks successfully replace sausage, meat and even fish in their salads. You can also serve this product as an independent dish, for example, with sour cream and horseradish sauce. Aspic language has always been and will always be a frequent guest at festive tables. Ideally in julienne and aspic dishes such an additive as champignons is suitable. In addition, the stuffed tongue is interesting. To do this, they cut it, stuff it with all kinds of fillers and send it 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 chef's imagination.